Confit is a traditional French cooking method in which duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone.
This delicious duck dish is fancy enough to impress your friends while equally simple enough to serve up as a family supper. Made with classic French ingredients like Toulouse sausages, garlic, cannellini beans and fresh thyme, this dish is packed full of delicious flavours.
I’m a retired aeronautical engineer living in Tunbridge Wells, England. I love cooking and food history.
My grandchildren said, “Grandad, you ought to share your favourite recipes and histories online”. So here they are!
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