RecipeMuncher

I remember first tasting duck confit on a family holiday in the south of France, which is where my love for this deliciously tender dish first sprang from.  The dish is prepared in an age old traditional method by salting the duck meat and then poaching it in its own fat.  By salting the meat the duck is preserved, before it is cooked extremely slowly at a low temperature for up to 10 hours.  The duck is cooled and then transferred to jars or cans.  It is then topped up wi (...)