Duck Confit France

What is Duck Confit?

Traditionally, duck confit was a preservation method which by slowly cooking the duck in pure fat harmful bacteria could not thrive. Now cooking and keeping duck in its rendered fat is done because it results in tender, moist, and extremely flavorful meat. After cooking the meat, it can be transferred to a canning jar or other container and should be completely covered in the fat. A sealed jar of duck confit can be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. Confit is also sold in cans, which can be kept for a few years.

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Where to eat Confit de Canard in Paris

1. Restaurant Josephine Chez Dumonet

Restaurant Joséphine Chez Dumonet

A classic Parisian bistro serving old school dishes like duck confit, boeuf bourguignon, steak tartare, and Grand Marnier soufflé for dessert. You must book this restaurant in advance.

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