Duck confit, or confit de canard, is a French technique in which duck is preserved with salt and is slowly cooked, comletely covered, by its own fat. Once prepared in this fashion, the meat can be stored for months in a refrigerator, or canned and stored for several years.
Duck confit is used as an ingredient in many French dishes, providing a savory and tender accent to vegetables, salads, toasts, eggs and omelettes, or in savory pastries. The fat used to prepare duck confit is also delicious and is often used to fry luxurious dishes such as pommes de terre à la sarladaise.