Confit

These days the word confit is used loosely to describe just about anything cooked slowly and gently to a rich, succulent consistency: onions in olive oil, for example, or shrimp cooked and stored under clarified butter. ❋ Harold McGee (2004)

In modern usage of the term confit, the connotations of immersion, impregnation, flavoring, and slow, deliberate preparation survive, while the idea of preservation—and the special flavors that develop over weeks and months—has faded away. ❋ Harold McGee (2004)

Whether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. ❋ Unknown (2005)

Unfortunately it's a term that's currently being abused around the restaurant world, rather like the term confit which I've seen applied to tomatoes. ❋ Haalo (2007)

The fingerling potatoes were called confit in the sides part of the menu, by which I assume they mean poached in oil, either way their waxy flesh had a sumptuous bite. ❋ Unknown (2006)

A lot of times there's something called confit in French, which is slowly poached in its own fat. ❋ Unknown (2010)

Saveur's recipe uses duck confit, which is one of the multitude of reasons I was drawn to it. ❋ Unknown (2009)

It's called confit and it's been a staple of fine dining for a good long time. ❋ Sararah (2009)

Charles Dale's version begins by rubbing the pork with Chinese five-spice powder and Spanish paprika, then simmering it in lard to make a soft confit, which is shredded, heated in pork stock, placed on a rice pancake, and dressed with a salad of pickled jicama, chives, chipotle hoisin sauce, and a paper-thin slice of Serrano ham -- Peking pork, southwestern style. ❋ Unknown (2008)

The venue is food and game-focused with main dishes such as confit of duck with honey-roasted fall apples (£13.50) and fillet of sea-bream with brown shrimp and caper butter ❋ Unknown (2010)

With a 'confit' egg yolk on top, that he made by very gently heating a single egg yolk in warm oil for a few minutes til it went gelatinous. ❋ Unknown (2008)

As for "confit", it too is in the same dictionary, with a 1951 entry. ❋ Unknown (2008)

In the sort of restaurants I go to about half the time, not necessarily French, but moderately hip, chic, with-it, whatever, there has * always* been for the last 5 or 10 years, a "confit" somewhere on the menu. ❋ Unknown (2008)

Duck also makes an appearance in a prosciutto, served atop a flatbread with Swiss chard, pecorino, garlic confit and cracklings $8, $16. ❋ Unknown (2011)