The word confit has both a sweet and a savory meaning. On the savory side, a confit is a dish in which the food, most famously duck, is cooked slowly in its own fat. (For modern takes on this technique, see Tuna Confit, page 305-7, and Slow-Roasted Tomatoes, page 342-43.) On the sweet side, fruit, such as lemon zest that is cooked in sugar, or candied, is considered confited.

Dorie Greenspan