Confit, a specialty of Gascony, France, is an ancient method of preserving meat (usually goose, duck, rabbit, or pork), especially tougher cuts such as gizzards and legs. The meat
is salted—sometimes spices are added—drained, and cooked slowly in its own fat. It is then cooled, packed into a container, and covered with its cooking fat (for sealing and
preserving) and ripened for several weeks. If kept covered by fat, confit can be refrigerated up to 6 months. To eat confit, wipe off the excess fat and brown slowly in a skillet till crispy. (Restaurants often deep-fry confit to get it to crisp up quickly.)

from Quirk Books: