Which culinary term refers to cooking something in its own fat?

The term that refers to cooking something in its own fat is confiting. This technique involves slowly cooking food, typically meat, in its own rendered fat at a low temperature. The process not only preserves the meat but also enhances its flavor and texture. The food cooks gently and develops a rich, succulent quality as the fat envelops it, preventing moisture loss and infusing the dish with deep flavors.

In contrast, sautéing involves cooking food quickly in a small amount of fat over relatively high heat; braising combines both moist and dry heat by browning food and then cooking it slowly in a liquid; and steaming entails cooking food using steam from boiling water, which does not involve fat at all. Understanding these distinctions helps clarify why confiting is the correct choice in this context.