con·fit 
(kōn-fē, kôn-)
(kōn-fē, kôn-)n.
1. Meat, such as duck, that has been salted and then cooked and preserved in its own fat.
2. A condiment made by cooking seasoned fruit or vegetables, usually to a jamlike consistency.
[Middle English confyt, from Old French confit, from Medieval Latin cōnfectum, from past participle of cōnficere, to prepare; see CONFECT.]
- Indo-European root: seuə-
- Indo-European root: seuə-
- Indo-European root: skand-
- Indo-European root: skei-
- Indo-European root: skel-
- Indo-European root: skel-
- Indo-European root: sker-
- Indo-European root: sker-
- Indo-European root: sker-
- Indo-European root: (s)keu-
- Indo-European root: skeud-
- Indo-European root: skrībh-
- Indo-European root: sleiə-
- Indo-European root: sleubh-
- Indo-European root: slēb-
- Indo-European root: slēg-
- Indo-European root: smei-
- Indo-European root: (s)mer-
- Indo-European root: (s)mer-
- Indo-European root: sneigwh-
- Indo-European root: (s)neəu-
- Indo-European root: snā-
- Indo-European root: (s)nāu-
- Indo-European root: (s)nē-
- Indo-European root: so-