Confit
Slow-cooked submerged in fat at low temperature. Originally a French preservation method for duck legs, now used widely for fish and vegetables too.
Confit is a slow-cook method where the food sits fully submerged in fat or oil at low heat (usually 65 to 90°C) for hours. The technique started in Gascony as a way to preserve duck legs through winter; the fat seals the cooked meat in a jar and keeps it for months. Modern restaurants borrow the method for almost anything that benefits from low slow cooking: tuna belly, garlic cloves, octopus, peppers, cherry tomatoes. The texture comes out tender and falls apart cleanly, with none of the dryness of an oven roast.
How it's served
Most confit dishes get a quick sear in a hot pan before plating, so the skin (on duck) or the surface (on fish) crisps up. The interior stays fall-apart soft. Often paired with a sharp acidic side to cut the richness.
Regional variation
French Gascon confit de canard is the canonical version. Spanish kitchens use the technique under the name confitado for tuna belly (ventresca confitada), salt cod cheeks and onion compote. Modernist Catalan restaurants use it for vegetables and seafood as a textural tool more than a preservation method.
- Origin
- Gascony, southwest France
- Etymology
- From the French confire ('to preserve').
- Also called
- confitado
Where to try it in Barcelona
2 restaurants on Guidavera mention confit in their kitchen description.
Frequently asked
What does 'confit' mean?
Slow-cooked submerged in fat or oil at low temperature, usually 65 to 90°C, for several hours. Originally a French preservation method for duck; now a textural technique used worldwide. The food turns tender and falls apart while staying intact.
What's the difference between confit and slow-roasting?
Slow-roasting is dry heat in an oven. Confit is wet heat in a fat or oil bath, so the food never dries out and can cook longer at lower temperatures. The fat penetrates the surface, which is why confit dishes feel richer than slow-roasted ones.
Is confit always made with duck?
No. Duck confit is the original, but the method works on tuna belly, salt cod, octopus, garlic, cherry tomatoes, peppers, onions and shallots. Spanish restaurants use 'confitado' on everything from atún rojo to bacalao.