Yep, just like a pork tenderloin: Done through with a blush of pink - you can do the same with rabbit, too.
THE best description of confit is in Paula Wolfert's "Cooking of Southwest France," which is about a region that eats a ton of ducks and geese.
For a confit, you mix salt and thyme 50-50 and coat the rabbit (or whatever). Let it sit in the fridge overnight.
Get a heavy deep pot and fill it 2/3 full with olive oil or lard or duck fat.
Take your critter, wash off the salt/thyme and pat dry. Submerge in fat and place in a 200 degree oven that is NOT preheated.
Let it cook for a minimum of 4 hours, up to 8 hours, until it is falling off the bone. Take it out of the oven and let cool on the stove.
Once it is cool but before the fat has solidified (if it's lard or duck fat), take out the meat. You can now either vacuum seal it or serve it by searing it off quickly and serving at once.
Also fantastic shredded...
I have more recipes like this on my blog, whose URL is below. Let me know how it goes if you try this - it is one of my favorites.
I love all of God's creatures, properly prepared.