Duck Confit

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Duck Confit

Selected by : Une Normande a Londres
Origin : France

Product details | Ingredients & Info

Confit of Duck is usually prepared from the legs of the bird.
The meat is salted with herbs and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat.
Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc) and are used in dishes such as Cassoulet.
Although confits are now considered luxurious, these preparations originated as a means of preserving meats without refrigeration.