Confit is a cooking term for a variety of foods, most often meats, preserved by being salted and cooked slowly in their own fat. Confit can also be also a condiment of fruit or vegetables cooked to the consistency of jam. In addition to meats, confit refers to other foods, including garlic or lemons, cooked and preserved in oil or lard in a similar method.

A specialty of Gascony, France, the cooked meat used for confit is packed into a pot or crock and covered with the cooking fat. The fat seals and preserves the meat and is discarded before serving. Once preserved, confit is good for six months if kept sealed and stored in a refrigerator. Originally, peasants used confit to preserve meats without need of refrigeration.

Meats, most often duck, goose, or pork, preserved in this method are now considered a delicacy. Confit d'oie is preserved goose and confit de canard is preserved duck. Confit meat dishes are moist and delicate.

Because the preparation method also creates a salty taste, it is wise to serve confit with something sweet or sour in taste. Often, the meat of a confit is eaten as is, accompanied by beans, potatoes, salad, or other sides. In France, the meat is used to prepare stews and cassoulets. Alternatively, the meat can be added to other dishes, for example to flavor risotto. Salmon and tuna can also be used for confit.

Other confits include those similar to fruit jams, which are cooked with sugar. Small fruits, such as cherries, are preserved as confit in sugar or honey. Larger fruits, such as apples, melons, pears, or peaches, are also preserved in this method. Because it is time consuming to preserve larger fruits, confits made with them are expensive. A lemon confit creates a nice condiment for cakes.

Yet other confits are acidic, for example a tomato confit cooked with vinegar. A dish of onion confit, similar to caramelized onions, is prepared with sugar and balsamic vinegar and used as a condiment for steak or chicken. Onion confit is also tasty with foods such as pasta, mashed potatoes, and curry. An appetizer made of onion confit complements pizza and goat cheese. A shallot confit, or one made of tomatoes and oranges, creates a pleasant condiment for fish. A garlic confit can be served over lamb or vegetables.