Regional specialties

Confit de canard

Duck cooked slowly in fat until tender, often served with crisp skin.

Say it: kon-FEE duh kah-NAR (approximate English pronunciation)

Duck confit uses a slow cooking method in fat to create tender meat. Legs are a familiar serving, and a restaurant may crisp the skin before presenting them. Potatoes are a common accompaniment, but sides vary. The term describes the preparation rather than a sauce, distinguishing confit from a seared duck breast.

Explore its regional connections: Southwest France