brainsausage
Senior Member
But isn't this exactly how (duck) confit is achieved? The fat is poured over the legs and the air tight seal prevents bacteria from occurring.
The confit is typically cooked for many hours at a low heat (225-275 degrees) in fat, and cooled in said fat. So the heat destroys most of the harmful pathogens, and leaving it sealed in the fat doesn't allow the duck to come into contact with airborne pathogens after cooking. It also slows rot causing bacteria, and enzymes in the meat that kick start the breakdown of the tissues(cooking also denatures those enzymes as well). Hence the preservation aspect(curing the duck before cooking will lengthen said preservation even further).