Confit?

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Confit (French) is a generic term for several kinds of preserve.

Meat confits

The first kind are preserves of meat in fat. (Excessive fat is discarded before consumption.)

The best known examples are confit d'oie (goose) and confit de canard (duck), in which poultry is cooked in savory broth, macerated in herbs and salt then preserved in its own rendered fat. Such confits are a specialty of the southwest of France (Toulouse, Dordogne etc.); they are a somewhat luxury product and are used in refined versions of dishes such as cassoulet.

Fruits confits

Fruits confits are fruits (or pieces thereof) preserved in sugar. The fruit must be fully infused with sugar up to its core; larger fruits take considerably longer than smaller ones to prepare. Thus, while small fruits such as cherries are confites as whole, it is quite rare to see whole large fruits, such as melons, confits, and large fruits confits are quite expensive.

Small fruits confits, such as cherries, are traditionally used as decorations on elaborate cakes. In French, the expression la cerise sur le gâteau ("the cherry on the cake") is used figuratively to mean some kind of desirable, but not undispensable, additional feature or finishing touch.

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