What is the term used for the traditional French technique of cooking food slowly in its own fat?

The term that refers to the traditional French technique of slowly cooking food in its own fat is known as confit. This method involves preserving meats, such as duck or goose, by cooking them gently in their own rendered fat at a low temperature for an extended period. This process not only enhances the flavor of the meat but also tenderizes it and prolongs its shelf life. The result of confit cooking is rich, flavorful meat that is often used in various dishes or enjoyed on its own.

In contrast, pâté refers to a paste made from ground meat and fat, often mixed with herbs and spices, meant to be spread. Gratin refers to a dish that is topped with a browned crust, typically made from breadcrumbs or cheese, and is baked to create a crunchy topping. Quenelle is a form of dumpling made from a mixture of creamed fish, meat, or vegetables and is shaped into oval forms, usually poached. Each of these options highlights different culinary techniques and terminologies, distinguishing them from the slow-cooking process associated with confit.