Duck confit is a centuries-old French dish that consists of a two-method preservation process: To get technical about it, the first part involves salt-curing the meat, which removes any moisture from the meat that could contain microorganisms. Next, you cook and store the meat in its own fat so no air can get trapped.
But what results is downright delicious: fall-off-the-bone meat that’s just as good on its own as it is shredded. We like to make it into rillettes or add it to a pot of stewed beans, but the possibilities are endless.
To learn more, read “This Recipe Has Legs.”
Recipe from the Tasting Table Test Kitchen