Salade de confit de canard, pastèque

I’ve spoken many times of the significance of ‘confit de canard’ – preserved duck – not only to my family, as duck farmers, but also to my region; after foie gras, it’s probably the product for which we are best known. Although my grandparents tried to sell all the ducks they reared, they always kept a number for themselves. After my grandfather had slaughtered them, my grandmother would spend the next few days rendering the fat and using it to preserve the precious meat, which they could t