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6
Medium
2 hr 30
By Joanne Harris and Fran Warde
Published 2005
Confit de canard is one of the principal ingredients of cassoulet, although it makes an irresistible dish on its own. You can buy it from any market in the south-western region, but nothing beats the home-made version, which can be eaten warm and crispy straight away, or stored in the fridge for a deeper, more complex flavour.