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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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) cookery a preserve: a confit of duck.
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
duck, goose, or pork that is salted, cooked slowly in fat, and preserved by storing in the fat.
[< French; see comfit]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
confit[ˈkɒnfiː] n → confit m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005