What are duck confits?
Confit refers to a way of slow-cooking and potting the meat of the duck in its own fat in order to preserve it. The result is an extremely tender and tasty preparation of the best cuts: the thighs and breast-fillets. The meat can then be drained and reheated, the skin crisped under a hot grill in the last few minutes before serving. Traditionally we use the drained duck fat to make sauted potatoes “Sarladaises” (garnished with garlic and parsley) to accompany the confits.
