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 (kōn-fē′, kôn-)
1. Meat, such as duck, that has been salted and then cooked and preserved in its own fat.
2. A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency.

[Middle English confyt, from Old French confit, from Medieval Latin cōnfectum, from past participle of cōnficere, to prepare; see confect.]


(Cookery) cookery a preserve: a confit of duck.
[literally: preserve]


(kənˈfi, kɔ̃-)

duck, goose, or pork that is salted, cooked slowly in fat, and preserved by storing in the fat.
[< French; see comfit]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.confit - a piece of meat (especially a duck) cooked slowly in its own fat
cut of meat, cut - a piece of meat that has been cut from an animal carcass


[ˈkɒnfiː] nconfit m
References in periodicals archive ?
1 paquete de lasana * 2 confit de pato * 1 zanahoria * 1/2
The second entree, slow-braised lamb shoulder with lemon confit and almond, tomato rissoni and dry fruit, was remarkable with the medium-bodied, Red Rock Merlot 2013, with its subtle oak and vanilla nose.
Finally, tip in the lemon pieces, the confit lemon, the capers and cornichons and swirl around, spooning over the fish.
This week Kyle Steel of Section33 in Glasgow shows us to make Brined and Confit Scottish Pork Belly.
Eight kinds of popcorn seasoning are just the start of food options: also on the beer-friendly menu are bacon-butter meatballs and duck confit nachos.
These are followed by dishes such as confit shoulder of beef with horseradish mash, pan-seared sea bass or pumpkin risotto, with a choice of desserts which change daily.
Taking inspiration from the railway location and the old import and export trade, the menu featured dishes such as a coffee and treacle infused ham hock, confit duck leg and egg ravioli, beer braised daube of beef with a langoustine bisque sauce and a Secret Diners Club twist on fish and chips; cod loin, crispy cod skin, shrimp, salt cod and pancetta croquette.
One of the entrepreneurs to have benefited is Warwick-Warwickshire-based Ian de Courcy, who has launched Great British Confit at Old Station Yard, Oxford Road, Marton, to become the first company in the UK to specialise in producing confit products from UK game and livestock.
Here though, she's taking charge as chefs Phil Howard, Atul Kochhar and Claude Bosi answer the studio audience's culinary questions about everything from beurre blanc sauce, dry-roast spices, and the French technique of confit cooking.
Whenever duck confit is on the menu, part of the meal is hearing the chef narrate the pains and joys of making the dish.
Enjoy it with lasagna bolognese with buttery bechamel (but no tomato) or with a classic cassoulet of duck confit, pork sausage and white beans.