Preserved Duck or Goose

Confit

Preparation info
    • Difficulty

      Medium

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Perhaps best known as part of the French cassoulet, preserved duck or goose is salty, rich, and intensely flavored. Even a small piece, with a little of the preserving fat, will make an inspiring difference in a bean soup or a vegetable stew. Or you can warm sections of your bird gently in their fat in a skillet and serve them with hot mashed potatoes.

When the preserved bird is all gone, don’t discard the remaining fat—it keeps almost indefinitely and can be used to make mor

Ingredients

Method