6:21 AM 12/29/97Per Larousse Gastronomique (1961 version; bought it second hand):

Confit - meat of pork, goose, duck, turkey, etc., cooked in its own
fat, and preserved in a receptacle, completely immersed and covered in
the same fat, which prevents it from coming in contact with the air.

It goes on a bit about Confit d'oie & Confit de porc.

Is the use of the word for a condiment a newer meaning?  I'll look in
OED, but again I have an earlier version........from the mid/late
'70's.

escaqlope, collop - slices of meat or fish................etc

scallop is the mollusk, as in scallop Saint-Jacques or Coquille
Saint-Jacques.  Wonder what old Jack did to get that little bugger
named after him!!??
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from the OED:

Scallop - to bake oysters, etc. in a scallop-shell or similar-shaped
pan or plate with bread crumbs, cream, butter and condiments.

        1st reference is in 1737 to scallopt (sic.) oysters

Confite, confyte, obs., preserved
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