A gastronomic specialty originating from the South West of France, duck confit is a very popular dish, which is enjoyed all year round. A cupboard essential, it keeps for several years and can be prepared in just a few minutes.
Beyond the terroir, duck confit has its origins in a recipe, an ancestral preservation method, practiced since antiquity using coarse salt and duck fat.
In fact, we cover the pieces with coarse salt for 24 hours in order to absorb the water. Then we clean the pieces of duck to remove all the grains of salt. We heat the duck fat and bring it to the boil, then we immerse the duck pieces in it for at least two hours to preserve them.