This specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. Confit can be refrigerated up to 6 months. Confit d'oie and confit de canard are preserved goose and preserved duck, respectively.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Hmm. I didn't realize that confit was specifically meat-related, mostly because I have made (and purchased) onion confit and just last night, I made this fig and rosemary confit.
I made the fig confit during fig season last year, too, and it's really great, especially with brie and proscuitto, as the recipe suggests. Of course, not everyone in my house agrees. Cooper likes it (even though he doesn't love figs), but yesterday when Dixon helped me puree the confit, I let him taste it.
His evaluation? "Dirt."
I chose to translate that as, "Tastes very earthy, Mommy." I'm pretty sure I'm right.