Confit de Canard

Confit de Canard. Duck is a favorite meat ingredient for the French with every region having its very own specialty. In Bordeaux one should taste Confit de Canard, confit being a generic term for food that is immersed in a substance for both flavour & preservation. Here duck or sometimes goose legs are poached in their fat & seasoned with herbs.

You can also find it as Magret de Canard which is a plumb duck breast steak taken from ducks especially bred for their foie gras liver grilled & cooked medium rare & served with oven potatoes.Finally you should taste it in the form of Cassoulet which a unique duck & beans stew considered the god of southwestern French food.