I went to a friend’s birthday lunch recently where there was an option on the menu for confit potato wedges. Confit is often known as duck cooked in its own fat (better known as confit de canard), but the interesting question that was raised was is it always duck?
The answer is no. Although it is the most common type of confit, it can also be prepared with other types of meat like pork or goose. It is a French style of cooking that was originally meant to help preserve food (with the help of salt), but it also adds extra flavour and helps tenderize meat. That would explain why that morsel of duck, which is normally a tough meat, becomes soft and melts in your mouth. Even less known is probably confit made with fruits and vegetables, though I personally don’t know if I would consider that a confit.