From the Food Lover’s Companion: Confit is a specialty of Gascony France (on the border of Spain). It’s a method of preserving meats by salting and cooking slowly at a low temperature in it’s own fat, and then storing in in a crock or pot and covering with it’s rendered fat. Under refrigeration, it can be stored for up to 6 months.

Currently, confit has been appropriated to fruits and vegetables cooked in a fat and stored in the same manner. Which is cool, we just wanna pay a little homage to the origins of the technique. Props to Gascony!