Confit of Duck with Rocket

Confit – salted meat, poached and preserved in its own fat – stems from the south-west of France. The technique is most notably associated with goose and duck, though it is also used to cook and store pork. Indeed, lard is an important part of the universal process, particularly if you do not have large amounts of goose or duck fat to work with, as it can substitute for either or can be used to supplement small amounts of duck or goose fat.

Quaglino’s uses only duck legs for confit,