meat or poultry, esp. duck or goose, cooked immersed in its own fat with herbs and other seasonings and then preserved within the solidified fat
Origin of confitFrench ; from OFr, something preserved: see comfit
- Meat, such as duck, that has been salted and then cooked and preserved in its own fat.
- A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency.
Origin of confitMiddle English confyt, from Old French confit, from Medieval Latin cōnfectum, from past participle of cōnficere, to prepare; see confect.