Confit

Confit (French, pronounced kɔ̃fi or in English `con-fee`) is a generic term for various kinds of food that have been cooked in oil or sugar water (syrup). Sealed and stored in a cool, dark place, confit can last for several months. Confit (`prepared`) is one of the oldest ways to preserve food,{Fact|date=March 2009} and is a speciality of so...
Found on http://en.wikipedia.org/wiki/Confit

Confit

Meat poached in fat and stored within the fat until it
Found on http://www.encyclo.co.uk/local/21759

Confit

• (n.) Same as Comfit.
Found on http://thinkexist.com/dictionary/meaning/confit/

confit

(kon-FEE) - It is French term used to describe a way of preserving meat (usually pork, goose or duck). It is derived from an ancient method of preserving meat whereby it is salted and slowly cooked in its own fat. The meat or poultry is salted first and then slowly cooked in its own rendered fat. The resulting confit is then packed in crocks and s....
Found on http://whatscookingamerica.net/Glossary/C.htm

confit

noun a piece of meat (especially a duck) cooked slowly in its own fat
Found on https://www.encyclo.co.uk/local/20974

Confit

Con'fit noun Same as Comfit . [ Obsolete]
Found on http://www.encyclo.co.uk/webster/C/134

Confit

a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or vegetables preserved in sugar, alcohol, or vinegar.
Found on http://www.patriciawells.com/glossary/

confit

also fruit or vegetables preserved in sugar, alcohol, or vinegar
Found on http://www.slowtrav.com/france/restaurants/glossary.htm

Confit

applies to any preparation that
Found on http://chocolateandzucchini.com/french-english-food-glossary/

Confit

candied or crystallized OR cooked in fat (usually its own fat if it has any fat)
Found on https://www.getalsaced.com/french-food-dictionary.html

Confit

Cooked in fat (either its own or the fat of something else)
Found on http://www.foodrepublic.com/2011/07/14/100-french-fooddrink-words-and-phras

confit

duck, goose, or pork cooked & preserved in its own fat
Found on http://www.slowtrav.com/france/restaurants/glossary.htm

confit

French term (dt candied) for the final stage of the grapes in a Botrytis (Noble rot), in which the berries are shrunk completely and have the highest concentration of sugars and flavors.
Found on https://glossary.wein-plus.eu/confit

Confit

Meat poached in fat and stored within the fat until it
Found on http://www.murrayscheese.com/meat_glossary.asp

Confit

Slowly cook pieces of meat in their own gently rendered fat until very soft and tender. With seasonings, brandy/wine and sometimes vegetables. Duck and pork are two popular meats to be used in confit. When cooked and cooled the meat is keep submerged in its cooking fat as a preservative and as a seal against oxygen.
Found on http://www.encyclo.co.uk/local/21216

Confit

This is a preparation for meats in order to preserve it for long periods of time when fresh meat would become scarce. The meat is first salted to remove moisture and marinated in red wine. It is then cooked at the barest of simmers, 190 F. submerged in its fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and c...
Found on http://www.encyclo.co.uk/local/22282
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