What does confit mean on a menu?
Confit · French
Slow-cooked submerged in fat or oil at low heat until meltingly tender. Classic with duck legs; also used for garlic, tomatoes and fruit cooked in syrup.
What it does to the food
Silky, tender meat that pulls apart with a fork, rich and well seasoned, usually with a crisp, salty skin on top.
Where you’ll see it
Duck leg confit at bistros, plus confit garlic, tomatoes, potatoes and even tuna on modern menus.