Preserved poultry

This method of preserving poultry was first developed by the farmers of south-west France to preserve the meat of the geese and ducks that they bred for their livers (foie gras). It’s a simple technique that involves salting the meat and adding various aromatics such as garlic, bay leaves and thyme. The meat is then cooked very slowly to melting tenderness and, as it cooks, it renders its fat.

The resulting confit poultry can be used in many dishes: it’s especially delicious