Duck Confit
Confit, a very elderly for preserving poultry, is synonymous with French cuisine. The confit method involves salting duck, lento cooking it in its own fat, and then storing it in fat; this makes the meat lush and tender without going it greasy. Confit is often used in cassoulet. It is also enjoyed on its own as an entrée with a side or potatoes. If refrigerated, it will upkeep for up to six months.
Manufacturer: EthnicGrocer