Duck confit is a classic French dish made with whole duck, particularly the legs, that is preserved in its own fat. The process involves curing the duck legs with salt, alliums, and aromatics, then cooking them gently in a low oven until tender. The meat is then fully submerged in duck fat, allowing it to be stored for an extended period of time, typically refrigerated for at least one month. The resulting dish is known for its silky, tender meat and is often used in various recipes such as the traditional French cassoulet. The flavorful fat from the confit can also be used in cooking, such as for frying vegetables, making savory toasts, or adding to pastry for tarts and quiches. Duck confit is considered one of the finest French dishes and is a specialty of Gascony, although it is made across France. It is also sold in cans and can be kept for several years. The dish has a rich history and is a beloved part of French culinary tradition.