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 .