What cooking method is characterized by food being slowly cooked in fat?

The cooking method that is characterized by food being slowly cooked in fat is known as confit. This technique involves submerging food, typically meat or vegetables, in their own fat or oil at a low temperature for an extended period. The slow cooking process allows the food to become tender and infused with flavor, resulting in a rich and savory dish.

Confit is traditionally associated with duck, where the duck legs are cooked in duck fat, but this method can also be applied to other meats and vegetables. The low temperature and prolonged cooking time help preserve the food, which is why confit is often seen as a preservation method, allowing the food to last longer without spoiling.

Understanding confit is essential in various culinary contexts, particularly in French cuisine, where it has a storied history and contributes to the depth of flavor in dishes.