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Duck confit is a classic French dish that involves curing duck legs and wings in salt, herbs, and spices before cooking them slowly in their own fat until crisp. While there are various methods of preparation, the result is generally a succulent meat with a crispy skin. Duck confit has been an integral part of traditional French gastronomy for centuries, perhaps due to its preservation qualities; the long cooking process renders the duck legs virtually shelf-stable prior to consumption.

Duck confit is a traditional French dish consisting of duck legs, or sometimes the whole duck, that are cooked in its own fat. The word “confit” originates from the French verb “confire” which means “to preserve” and many believe that this technique was developed as a method to preserve food during the winter months.