Preservation Technique

Confit

Q: What is the difference between confit and sous-vide?

Confit is cooking in fat at 80-90 °C with the additional purpose of preservation in that fat. Sous-vide is cooking in a water bath inside a vacuum-sealed bag at precisely controlled temperatures (often lower than confit). Sous-vide offers greater temperature precision and a different texture; confit gives the meat its characteristic rich, fatty flavour and serves as a preservation method. (Harold McGee, On Food and Cooking, 2004)

Q: How long can you store confit?

Confit stored under fat at below 4 °C is traditionally preserved for weeks to months. EU Regulation 852/2004 and food safety authorities require that storage always takes place below 4 °C due to the risk of Clostridium botulinum in the anaerobic fat environment. Always follow your established HACCP plan for exact storage periods.

Q: Why does meat become tender during confit?

At cooking temperatures of 80-90 °C, the connective tissue protein collagen is gradually converted into gelatine. Harold McGee describes in On Food and Cooking (2004) that this process is characteristic of low-temperature methods with long cooking times. The gelatine gives the meat its meltingly tender texture.

Q: Can you make confit from vegetables?

Yes. Confit d'ail (garlic confit in olive oil) and confit de tomate are classic vegetable variants. Garlic cloves are slowly cooked at low temperature (below 90 °C) until soft and golden in olive oil. The result is spreadable garlic without any sharpness. (Larousse Gastronomique)

Q: Why salt before making confit?

Salting before confiting draws moisture from the meat (osmosis). This has two effects: it concentrates the flavour and improves preservation by lowering the water activity (aw) of the meat. A lower water activity inhibits bacterial growth. Paula Wolfert describes this salting as a standard step in The Cooking of South-West France (1983).

Q: Which fat do you use for confit?

Traditionally duck fat for confit de canard and goose fat for confit d'oie. The CIA Professional Chef (2011) also names olive oil as an acceptable medium for vegetable confits. The fat should have a high smoke point and a neutral to complementary flavour. Avoid butter due to its low smoke point.

From duck to garlic: confit is the centuries-old technique of gently cooking and preserving in fat. Gascony on your plate.

80-90°C cooking temperature

Gascogne region of origin

12 step method

under 4°C storage temperature

Requirements

Poultry or vegetables Goose fat or duck fat Sea salt Thyme and bay leaf Thermometer Cast iron pan ⏱ Timer Storage jar or crock

In brief

[DEFINITION] Confit

Confit (French: "preserved", from "confire": to preserve) is a cooking technique in which meat, poultry or vegetables are slowly cooked in their own fat at a low, constant temperature (80-90°C). The fat serves as both a preserving agent and a flavour medium.

The word "confit" comes from French and literally means "preserved" or "potted". (Larousse Gastronomique)
The technique originates from the Gascony region of South-West France, documented in Paula Wolfert, The Cooking of South-West France (1983)
Cooking temperature: 80-90°C — lower than roasting but high enough for collagen-to-gelatine conversion, which makes meat tender. (Harold McGee, On Food and Cooking, 2004)
EU Regulation 852/2004: confit stored under fat requires a minimum 1 cm fat layer covering and storage below 4°C for food safety

Four types of confit

Confit de Canard

The most classic form. Cooking temperature 80-90°C, minimum 1.5-2 hours. Traditionally in duck fat or goose fat.

Examples: Paula Wolfert, The Cooking of South-West France (1983)

Confit de Porc

Rib, belly or shoulder. Same method, longer cooking time (2-3 hours). Stored in goose fat or lard.

Examples: Escoffier, Le Guide Culinaire (1903)

Confit d'Ail

Garlic cloves at low temperature (below 90°C) in olive oil until soft and golden. Loses sharpness, retains sweetness. Result: soft, spreadable garlic.

Examples: Larousse Gastronomique

Confit de Tomate

Tomatoes slowly dried at low temperature in olive oil. Concentrated flavour.

Examples: Larousse Gastronomique

Common mistakes when making confit

Temperature too high

Above 100°C the fat boils and the meat fries instead of confiting.

Not fully submerged

Meat protruding above the fat oxidises and poses a food safety risk.

Not salting in advance

Salt draws out moisture and improves both texture and preservation.

Fat not clean

Impurities in the fat promote spoilage.

Storing too warm

Confit MUST be stored cold — room temperature is dangerous.

Jar not sterilised

Insufficiently sanitised storage containers drastically shorten shelf life.

Step-by-step method

1

Salt

Generously coat the meat with sea salt 24 hours in advance — this draws out moisture and improves preservation.
2

Rinse

Rinse off the salt after 24 hours and pat the meat dry.
3

Season

Add thyme, bay leaf and optionally garlic to the fat.
4

Melt the fat

Slowly melt goose fat or duck fat over low heat (do not heat above 130 °C).
5

Submerge the meat

Place the meat in the melted fat — the meat must be fully submerged.
6

Set the temperature

Bring the temperature to 80-90 °C — use a thermometer.
7

Maintain the temperature

Keep the temperature constant — do not let it bubble (that is 100 °C, too hot).
8

Cook

Cook for 1.5-3 hours depending on the product and thickness.
9

Test for doneness

Insert a skewer into the meat — it should slide in easily.
10

Drain

Remove the meat from the fat and allow to drain.
11

Store

Store in clean jars, fully covered with strained fat.
12

Chill

Store below 4 °C — never place warm confit directly in the refrigerator.

HACCP preservation protocol

HACCP preservation protocol for confit: including botulism risk.

BOTULISM WARNING: EU Regulation 852/2004

Clostridium botulinum produces toxin in anaerobic (oxygen-free) environments at temperatures between 3-45°C. Fat covering meat creates an anaerobic environment.
Storage temperature: ALWAYS below 4°C (even when the meat is fully submerged in fat).
Fat must be intact: check upon opening that the fat forms a complete top layer.
Minimum fat layer above the meat: at least 1 cm of fat as a barrier.
When in doubt? Discard it — botulism toxin is not visible, detectable by smell or taste.

Source: NVWA and EU Regulation 852/2004

Confit vs other low-temperature techniques

Technique	Medium	Temp.	Texture	Storage
Confit	Fat (duck, goose)	80-90°C	Soft, melting	Up to 3 months under fat at <4°C
Sous-vide	Water (vacuum)	55-85°C	Precisely adjustable	3-5 days refrigerated
Poaching	Water/stock	70-90°C	Soft, moist	Serve immediately
Roasting	Air/fat	180-220°C	Crispy crust	Serve immediately

Source: Harold McGee, On Food and Cooking (2004); Larousse Gastronomique

Frequently asked questions

What is the difference between confit and sous-vide?

Confit is cooking in fat at 80-90 °C with the additional purpose of preservation in that fat. Sous-vide is cooking in a water bath inside a vacuum-sealed bag at precisely controlled temperatures (often lower than confit). Sous-vide offers greater temperature precision and a different texture; confit gives the meat its characteristic rich, fatty flavour and serves as a preservation method. (Harold McGee, On Food and Cooking, 2004)

How long can you store confit?

Confit stored under fat at below 4 °C is traditionally preserved for weeks to months. EU Regulation 852/2004 and food safety authorities require that storage always takes place below 4 °C due to the risk of Clostridium botulinum in the anaerobic fat environment. Always follow your established HACCP plan for exact storage periods.

Why does meat become tender during confit?

At cooking temperatures of 80-90 °C, the connective tissue protein collagen is gradually converted into gelatine. Harold McGee describes in On Food and Cooking (2004) that this process is characteristic of low-temperature methods with long cooking times. The gelatine gives the meat its meltingly tender texture.

Can you make confit from vegetables?

Yes. Confit d'ail (garlic confit in olive oil) and confit de tomate are classic vegetable variants. Garlic cloves are slowly cooked at low temperature (below 90 °C) until soft and golden in olive oil. The result is spreadable garlic without any sharpness. (Larousse Gastronomique)

Why salt before making confit?

Salting before confiting draws moisture from the meat (osmosis). This has two effects: it concentrates the flavour and improves preservation by lowering the water activity (aw) of the meat. A lower water activity inhibits bacterial growth. Paula Wolfert describes this salting as a standard step in The Cooking of South-West France (1983).

Which fat do you use for confit?

Traditionally duck fat for confit de canard and goose fat for confit d'oie. The CIA Professional Chef (2011) also names olive oil as an acceptable medium for vegetable confits. The fat should have a high smoke point and a neutral to complementary flavour. Avoid butter due to its low smoke point.

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Applying the techniques described requires professional expertise and training. KitchenNmbrs is not liable for damage, injury, illness or loss resulting from the application of information from this website without adequate professional guidance or verification. Every kitchen, every product and every environment is different: always apply your own professional judgement.

Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

Netherlands: NVWA (nvwa.nl)
Belgium: FAVV (favv-afsca.be)
Germany: BfR (bfr.bund.de)
United Kingdom: FSA (food.gov.uk)
United States: FDA (fda.gov) — FDA Food Code
EU general: EU Regulation (EC) 852/2004 on food hygiene
International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

Copyright & sources

All sources mentioned (Escoffier, McGee, CIA Professional Chef, etc.) are the property of their respective publishers and authors. KitchenNmbrs cites these works in accordance with fair use for informational purposes. The source attribution at the bottom of each technique page is not a complete bibliography but an indication of primary sources consulted.

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Sources and legal information

Paula Wolfert — The Cooking of South-West France (Wiley, 1983)
Harold McGee — On Food and Cooking (Scribner, 2004)
Larousse Gastronomique (Larousse, 2009)
CIA Professional Chef (Wiley, 9th ed. 2011)
EU Regulation 852/2004 — preservation protocols

Confit

In brief

Four types of confit

Confit de Canard

Confit de Porc

Confit d'Ail

Confit de Tomate

Common mistakes when making confit

Temperature too high

Not fully submerged

Not salting in advance

Fat not clean

Storing too warm

Jar not sterilised

Step-by-step method

Salt

Rinse

Season

Melt the fat

Submerge the meat

Set the temperature

Maintain the temperature

Cook

Test for doneness

Drain

Store

Chill