What is the process of cooking food slowly in its own fat called?

The process of cooking food slowly in its own fat is known as confit. This method involves submerging the food, typically meat, in its own rendered fat and cooking it at a low temperature over an extended period. This technique not only preserves the food but also enhances its flavor and tenderness, resulting in a rich, succulent dish.

Confit is traditionally associated with meats like duck or goose, where the fat is both the cooking medium and a preservative, enabling the meat to develop deep, complex flavors. The slow cooking process allows the collagen in the meat to break down, contributing to a tender texture.

Other cooking methods mentioned do not involve cooking in fat in this manner. Grilling involves high heat applied directly to the food surface, sautéing entails quickly cooking food in a small amount of fat over medium-high heat, and steaming uses water vapor to cook food, making them distinct from the confit technique.