For anyone interested...Confit (pronounced cone-FEE) is a technique for preserving meats such as duck, goose or pork by Salting essentailly creates a Dry Brine, with other flavors overnight then involves cooking the meat in its own fat, low and slow, 250 to 275°F until very tender and then storing the meat, under 60° in this fat in a covered container.Confit is an effective method for preserving meats because the fat seals off the sterile meat from further contact with bacteria. At storage temps between 40 and 60° it will last several weeks, watch for the surface fat oxidizing and turning Rancid. At temps below 40°F the confit will last several months.
A more detailed read... http://www.seriouseats.com/2013/01/ask-the-food-lab-what-the-heck-is-confit.html
The technique usually results in meat that is cooked low and slow until it is extremely tender. Refrigeration causes the gelatin to set up fairly firmly and only completely melts again at temps in excess of 165°. So, if you eat it right after the Confit cook the meat is nearly falling apart. If you refer and only reheat to 165, on the Grill, Saute or Deep Fry, the meat will maintain some integrity and hold together but be exceedingly tender. The aging time, I was taught a minimum of 2 weeks, improves the flavor. Kind of like Chili, Soup and Pulled Pork tasting better a day or two later...JJ