Duck Confit

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An iconic dish from Gascony, France, 'duck confit' involves the meticulous process of salt-curing a duck leg and then slow-cooking it in its own rendered fat until it becomes incredibly tender and flavorful. Before serving, the skin is crisped to a beautiful golden brown, creating a delightful contrast with the succulent meat. Traditionally accompanied by sautéed potatoes or green beans.