Confit is one of the great farmhouse traditions of south-western France, in which the salted jointed bird is poached slowly in duck fat or lard and then traditionally preserved in the solidified fat in earthenware crocks.
It is easy to make and provides you with a rich and subtle dish ready to serve at short notice. This recipe is a perfect combination, teaming the duck with potatoes crisped in its fat, so making the best possible use of the preserved duck and the fat in which it was first cooked and then preserved.
Gently simmering fatty meat in fat may alarm cardiologists but, paradoxically, the meat emerges after reheating with less fat than if it were roasted.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.