What is Confit of Duck?
The word Confit in French means “preserve”. The duck - generally its legs and thighs - is cooked and preserved in its own fat. The fat then isolates the poultry from the air and preserves the meat. This process acts as an aging factor, which gives the meat its famously moist and tender texture.

Confit for all seasons
Confit can be served all year round. For example, crisp Confit in a warm salad or with pasta, is a refreshing summer dish, while Confit with an elaborate wine sauce makes for a hearty winter dish.

Why canned Confit?
Whereas most canned products are considered inferior to fresh ones, Confit, by exception, when canned, is definitely the gourmet delicacy consumers should expect. Each can contains exactly two servings, and Chefs and wise households should be able to use 100% of the contents of the can, i.e. the Confit itself (2 duck thighs), the fat and the stock.

How Confit is handled
• Make sure the fat in the can is thoroughly liquid, then pour the contents into an oven pan and drain off the fat.
• Bake in 500° oven, skin side up, until the skin becomes crispy. If the fat in the can is congealed, simply open both sides of the can and push.
• Every time a can is opened and used, the fat and stock should be drained and stored in a deep pot. Once enough fat is collected, heat the pot until all the fat is melted and then freeze it solid. This will result in a perfect separation of fat from stock.