Confit: is a method of preserving meat (usually duck, goose, or pork) by salting "cure" and slowly cooking the meats in its own fats “juices.” Confit is one of the oldest ways to preserve food, and is a specialty of southwestern France. Confit brings a lot of flavor to foods.
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| The Duck Leg Cure |
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| The Confit |
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| Duck Confit Salad |
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| Duck Confit Salad |
When we get whole duck in our restaurant we don't waste any of it. The chef butchers the breast for our entree dish, trims the fat for our confit, butchers the leg for it to be cured, and then we use the rest of the carcass for our stock. The stock can make amazing sauces, marinades, and soups for the future.
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