this specialty of France is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. the cooked meat is then packed into a crock or pot and covered with its own cooking fat, which acts as a seal and preservative.
With Thanksgiving just having passed, I had seen so many turkey recipes that called for the bird to be cooked in duck fat. This then made me think of defining confit for everyone who has seen/ heard of it, but never knew what the heck it was. Personally, confit doesn’t really interest me, because the thought of eating something cooked in its own fat is, well… not the most appetizing. However, I’ve seen it so frequently on menus at various restaurants, so someone important must love it! Go ahead, give it a shot, and let me know what you thought! btw, that awesome rhyme was so not intended, but I like it :)
P.S. it’s pronounced con-fee.