Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Confit – lightly salted goose or duck poached slowly in fat – is one of the most delicious food traditions of South-Western French farmhouse cooking and very easy to make. If you are scrupulously careful about cleanliness of hands and dishes during preparation, confit will keep for months stored in the fridge, in the fat in which it was cooked. You are unlikely to want to do so, but leave it for a couple of weeks for the flavour to develop.

The classic accompaniment to duck confit i