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A 'confit' *(m) is a preserve, and in French cooking this term can be used in several ways. As a noun, 'confit' usually refers to duck or goose preserved by cooking it slowly in it's own fat, and then using the fat that has run off to cover the meat and exclude the air which makes it perishable. 'Confit de canard' is 'duck confit'. Note that the singular and plural forms are pronounced identically in French.
'Confit, confite', the adjective, means 'preserved', and in this regard can refer to crytallised fruit, fruit confits, or even pickled gherkins 'cornichons confits'.
See also confiture.