A confit is a piece of most commonly duck, goose, pork or turkey that is stewed and subsequently stored its own fat, in order to preserve it.

This ancient food-preservation method is a Southwestern French specialty that is eaten hot (like a duck leg known as confit de canard, also a main component of cassoulet) or cold, as rillettes, in which the fat-drenched meat is shredded, and spread on bread and often eaten with pickles.

Goose, which can be tough, is rendered meltingly tender when transformed into a confit. In France, you can find pork or even chicken confit in supermarkets; salmon rillettes, which are made using added olive oil and butter, are a popular spread eaten as an hors d'oeuvre.