What is the culinary term for cooking in its own fat?

The culinary term for cooking in its own fat is confit. This method involves slowly cooking meat, such as duck or goose, in its fat at low temperatures. The process not only preserves the meat but also enhances its flavor and tenderness, resulting in a rich and succulent dish. The fat serves as a medium for cooking, allowing for even heat distribution while also imparting the meat's natural flavors back into the cooking fat. Confit is a traditional French technique that dates back to methods of preservation, where food was sealed and cooked in fat to extend its shelf life.

Sauté, grill, and sear, on the other hand, refer to different cooking techniques. Sauté involves cooking quickly in a small amount of fat over relatively high heat, typically resulting in crispy and browned food. Grill refers to cooking food over an open flame or heat source, imparting a distinct charred flavor. Searing is the process of browning the surface of food (usually meat) to develop flavor and texture before further cooking. Each of these methods has its own unique purpose and effect on the food being prepared, making them distinct from the technique of confit.