Confit of Duck

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The pieces of duck should be immersed completely in fat so that they do not come into contact with the air. A piece of confit is an essential ingredient of bean cassoulet and garbure soup, both specialties of southwest France. The confit is added after the main ingredients are cooked, to add flavor. Serving portions of goose, pork or turkey can be prepared in the same way.