Any of various kinds of food that have been immersed in a substance for both flavor and preservation. (noun)
Examples of word 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.
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.
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.
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.
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.