In French confit refers to preserving food by a variety of methods. Confit de canard, or duck confit, is perhaps the most often seen. According to my English dictionary, confit refers only to preserving a meat in it's own fat. So the meaning in English is narrower.
This comes from the comments section of last Friday's "confit" post, where debate ran strong regarding the actual definition of confit vs. confiture. As it turns out, seems that there's a difference in English, but not in French. Interesting.
The author of the quote, Kim, writes a blog called Easy French Food, which is pretty much as advertised. I like her blog, and definitely appreciated the clarification in the comment, so I thought I'd front-page it.