In French cuisine, what does the term "confire" mean?

The term "confire" in French cuisine refers to the method of preserving food through cooking it in fat or sugar. This technique allows for the prolonged storage of ingredients, as the fat or sugar acts as a natural preservative. In the case of confit, for example, meats such as duck are typically cooked slowly in their own rendered fat, which helps to tenderize the meat while imparting rich flavor and ensuring that it stays preserved over time.

This preservation method is significant in French culinary traditions, contributing to the development of unique textures and flavors in the finished dishes. It can also refer to fruits, which can be cooked in sugar syrup until they become syrupy and dense, preserving them as candies or as part of various desserts. Understanding this term helps appreciate the depth of French cuisine and its emphasis on techniques that elevate the preservation of ingredients while enhancing their taste.