Duck Parts Ideal for Confit

In the Southwest of France, where large numbers of ducks and geese are raised for foie gras, and confit is put up in vast quantities at a time, there are always enough duck leg pieces—the most desirable part for preserving—to make huge pots of confit without using the breasts. Though the breasts can be used, they do not take as well as the rest of the duck to the confit-making process, and they are generally reserved for other purposes unconnected with confit-making—for example, sautéing and grilling. Luckily, nowadays, you can purchase legs separately from the breasts. (If you do buy whole ducks for directions on how to cut up a duck.) Also, plan to use the gizzards, wings, and necks for confit if you have them on hand.