Duck confit

Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure.

The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.

[1] The meat is rubbed with salt (which acts as a preservative), garlic, and sometimes herbs such as thyme, covered, and refrigerated for up to 36 hours, then cooked in an oven at a low temperature.

The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust pastry for tarts and quiches.

The potatoes roasted in duck fat to accompany the crisped-up confit are called pommes de terre à la sarladaise.