Confit de Canard

Most often, Confit de Canard is served alone as I suggest here, cooked gently in a little of its fat until it is hot and brown, with the skin crisp. Drained of the preserving fat, duck or goose confit is also used to enrich soups and stews, particularly those based on vegetables. It is excellent warmed gently, pulled into slivers, and served as a salad with dandelion greens or frisée, dressed in tarragon vinegar and walnut oil. Sautéed potatoes are a standard accompaniment —I particularly l