Duck Confit In Cep Bed

The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. A classic recipe is to fry or grill the legs in a bit of the fat till they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment.

Confit: Salt curing meat and then poaching it in its own fat.