Confit cooking can help keep meat and fish moist in two ways. First by cooking at a low temperature (200F) water will remain in the liquid and bound state to proteins in the meat. Cooking meat in fat (which is hydrophobic) will also help to keep some water from escaping.

Why is confit so good?

Confit is a preservation technique to help you prep ahead to build a well-stocked pantry, lower cooking time for French-inspired meals at home, and allow you to enjoy fresh flavors even when a vegetable is not in season.

What is the difference between confit and frying?

The process of confit differs from deep frying in one key way: temperature. While deep frying typically takes place at temperatures between 325 and 450°F, confit preparations are done much lower—an oil temperature of around 200°F, sometimes even cooler. ... Confit fruit can last for years.