Duck confit is THE arch-typical dish of the Southwest of France. It is, at the same time, a way to use duck parts left over when the fat liver is harvested for foie gras in late fall and winter, and a preservation method that allows us to enjoy duck well into the spring. This winter, I put down twelve duck legs, first rubbed with salt, spices and herbs, the gently cooked in duck fat until falling-apart tender, then buried in duck fat until needed. Check out my post from 2021 for a complete discussion and recipe of how to confit duck.
Duck confit makes a great quick meal; pulled from its fat, cooked until crispy in a hot oven, served with potatoes sauteed in duck fat, a perfect meal on a cold winter day. Succulent, tender and delicious!