Confit is a cooking method that involves salt curing a piece of meat and then slow cooking in duck fat or oil. It's often used for meats like duck, goose, rabbit, or pork, and results in a dish that is both tender, rich, and flavorful. The word "confit" comes from the French verb confire, which means "to preserve." While the jury is still out on its exact origins, it's thought that the technique was first developed in Gascony as a way to preserve meat. Today, confit duck (or canard confit) is a popular dish around the world.