Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone.Click to see full answer. In respect to this, what does it mean to confit something?nfi/, French pronunciation: ?[k?~fi]) (from the French word confire, literally “to preserve”) is any type of food that is cooked slowly over a long period of time as a method of preservation. In meat cooking, this requires the meat to be salted as part of the preservation process. what oil should I use for confit? Select a traditional duck confit recipe and simply use an equal amount of quality extra virgin olive oil in lieu of fat. According to Fat Secret, duck fat and a typical extra virgin olive oil have about the same amount of calories and overall fat, but has less than half the saturated fat found in duck fat. Regarding this, how do I use confit? Because it is so tender, duck confit can be shredded and served over salad, in stews or on bread. Its rich flavor will enhance vegetables, and works well with potatoes of all kinds. The classic way to enjoy it is to simply warm it, either skin side down in a pan with duck fat, or crisp it under the broiler.What is a vegetable confit?Everyone Is Cooking Their Vegetables in Too Much Olive Oil and We Can’t Get Enough. Who doesn’t get it: French-cooking traditionalists. And that’s because confit technically refers to slow-cooking animal protein submerged in its own fat—usually duck or goose which has been salt-cured overnight before cooking.