A Confit is made by slowly simmering duck portions in their own fat until they are cooked and very tender. The duck is then sealed in jars (traditionally stone) or tins with the fat and just needs ...

If you Google "confit de canard," you can find recipes listing as many as 24 steps, with phrasing such as "do this the next day." The hard way of making this dish involves grinding up duck fat, ...