Confit Cooking Fish in Duck Fat

Confit is a gentle cooking method where food is submerged in fat and cooked at a low temperature. When applied to fish like halibut, duck fat creates an incredibly buttery, silky texture that melts on the tongue. The key is temperature control — if the fat gets too hot, the fish skin curls dramatically, warping the fillet into an uneven banana shape that cooks unevenly and presents poorly. Keep the fat at a gentle, steady temperature so the fish cooks through uniformly while the skin stays flat and develops a delicate crispness. This technique transforms a firm white fish into something luxuriously tender.