Duck Confit

This ancient Gascon preservation technique produces the most succulent duck imaginable. Legs are first cured in coarse salt, aromatic herbs and garlic, then submerged completely in rendered duck fat and cooked at a whisper-low temperature for hours. The result is meat so tender it falls from the bone, with skin that crisps to shattering perfection when finished in a hot pan. A cornerstone of Southwest French cuisine.