Confit salmon

Confit is an overused word, often just describing anything cooked in fat. It originally described the method of cooking and preserving goose or duck legs and involves salting or lightly curing, then slow cooking in goose or duck fat. It’s a fabulous method of keeping the flesh soft during long cooking. The same principle can be used for other meats and fish, and even the fat that defines it can be substituted for warm to quite hot olive oil. It’s easy enough, a bit like slow-speed deep-fryi