To confit something is to cook it slowly and gently in fat. It’s a process that can scare off cooks simply down to the amount of oil that’s used, but it’s actually not the terrifyingly unhealthy thing you’d think it is. What you’re doing is using the fat as a source of protection for whatever sits within it, keeping the temperature low and stable to give the food a chance to break down and become impossibly tender. What you’re not doing is absorbing all that fat into the food you’re cooking (thank God).