“Confit” is a cooking method that has historically been applied to pork and poultry like ducks and geese. Though today the term is used for other things simmered in fat, these duck legs are the classical dish: salt cured duck slow cooked in its own fat, then packed covered in more of that fat. Duck confit is a particular specialty of southern France and was originally developed as a one of the world’s oldest preservation techniques.
Today duck confit continues to be made and used by top chefs (particularly French chefs) because of its delightful flavor. The confit process results in duck legs that are even more tender and flavorful than they were before. Duck confit is enjoyed hot, cold, and as a seasoning ingredient in other dishes (often as you would use bacon for additional flavor and moisturizing fat).
