Confit
Food cooked slowly in fat or sugar syrup at a low temperature, originally as a way to keep it.
Also: confit de canard
Confit comes from the French word for preserved. In the classic method from south-west France, salted duck or goose legs are cooked very gently in their own fat, then stored under that fat, which seals out air. Before refrigeration this kept meat through the winter. Today the word is used more loosely for anything cooked slowly in fat or oil, such as garlic or tomatoes. Fruit cooked and stored in sugar syrup is also called confit.