How is confit typically prepared?

Confit is a classic cooking technique that involves slow-cooking food, most commonly meat, in its own fat at a low temperature. This method not only preserves the food but also enhances its flavor and tenderness. The process allows the meat to become infused with the fat's richness, resulting in a succulent and deeply flavored dish.

Typically, duck or goose is used for confit, where the meat is seasoned with salt and allowed to cure before being submerged in fat and cooked gently. The slow cooking process allows the connective tissues to break down, yielding a tender texture that contrasts wonderfully with the crispy skin that can be achieved if the confited meat is finished in a hot pan or oven.

The other methods mentioned, such as roasting with herbs, grilling over an open flame, or fermenting with spices, do not describe the confit technique. Each of these techniques has its unique characteristics and applications in cooking, but they differ significantly from the essence of confit preparation.