Duck confit is a speciality of south-west France, where duck legs are salted and then cooked slowly in their own fat until meltingly tender. The combination of soft, rich meat and crackling-crisp skin makes it a bistro favourite.
Duck confit is a speciality of south-west France, where duck legs are salted and then cooked slowly in their own fat until meltingly tender. The combination of soft, rich meat and crackling-crisp skin makes it a bistro favourite.
Duck confit is a speciality of south-west France, where duck legs are salted and then cooked slowly in their own fat until meltingly tender. The combination of soft, rich meat and crackling-crisp skin makes it a bistro favourite.
Duck confit is a speciality of south-west France, where duck legs are salted and then cooked slowly in their own fat until meltingly tender. The combination of soft, rich meat and crackling-crisp skin makes it a bistro favourite.
Duck confit is a speciality of south-west France, where duck legs are salted and then cooked slowly in their own fat until meltingly tender. The combination of soft, rich meat and crackling-crisp skin makes it a bistro favourite.
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