Street View Street Food
Duck Confit
History
While it is made across France, it is seen as a
specialty of Gascony. 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.
The meat and fat are then removed from the
oven and left to cool. When cool, the meat
can be transferred to a canning jar or other
container and completely submerged in the fat.
Culture
A classic recipe is to fry or grill the legs in a bit
of the fat until they are well-browned and crisp,
and use more of the fat to roast some potatoes
and garlic as an accompaniment. The potatoes
roasted in duck fat to accompany the crisped-up
confit is called pommes de terre à la sarladaise.
Another accompaniment is red cabbage slow-
braised with apples and red wine.
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