Duck Confit is a speciality of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. Confit can be refrigerated up to 6 months. It is also sold in cans, which can be kept for several years.
A classic recipe tells to slowly cook the legs in a bit of the fat, and use the rest of the fat to bake some potatoes to go with the legs. |
