Duck confit
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Duck confit (French: confit de canard) is a French dish made with duck legs.
This speciality of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. Usually the meat is placed in a crock or pot, covered and poached for a couple of hours in its own fat at a temperature not to exceed 200 degrees fahrenheit. The cooking fat acts as both a seal and preservative and results in a very rich taste. Confit can be refrigerated up to 6 months.
Wikibooks Cookbook has more about this subject:
It is also sold in cans, which can be kept for several years.
A classic recipe is to slowly cook the legs in a bit of the fat, and use the rest of the fat to bake some potatoes to go with the legs.
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