According to Larousse Gastronomie ,”confit is a piece of pork,goose,duck or turkey cooked in its own fat and stored in a container, covered in the same fat to preserve it. The confit is one of the oldest form of preserving food and is a specialty of south-western France “ . The process is usually rubbing the meat with salt , letting it sit for a period of
time , dried and cooked slowly in fat with flavourings or seasonings. The confit having such a long shelf life can be eaten hot or cold and is used in dishes like garbure and cassoulet and it can also be used shredded in frisee salad. It is most popular eaten as a meat dish with it’s skin crisped served over fried potatoes