What is the technique called when you cook food in its own fat?

The technique where food is cooked in its own fat is known as confit. This method is traditionally used to preserve food, particularly meats like duck. In confit, the item is slowly cooked in its own rendered fat at a low temperature, which helps to infuse flavors while keeping the meat tender and moist. The process also aids in preservation because the food is submerged in fat, preventing spoilage.

In contrast, sous vide involves cooking food in a vacuum-sealed bag in a temperature-controlled water bath, which is quite different from using fat. Sautéing refers to cooking food quickly in a small amount of fat over relatively high heat, and roasting typically involves cooking food in an oven, often with dry heat rather than in its own fat. Each method has its unique characteristics and applications in cooking, making confit distinct in its use of fat for both cooking and preservation.