This classic French duck confit recipe involves curing duck legs in salt, then poaching and preserving them in duck fat. Slow-cooked confit results in tender, flavorful duck legs that can be crisped and served with salad or vegetables.
French duck-mains
French duck dishes are renowned for their rich flavors and diverse preparations, making them a staple in French cuisine. Classic examples include *canard aux cerises*, where duck is served with a cherry sauce, and *confit de canard*, which involves slow-cooking duck legs in their own fat until tender and flavorful. Duck can also be featured in *magret de canard*, a breast dish typically served with a fruity glaze or sauce. These recipes showcase the versatility of duck, highlighting its ability to complement a variety of ingredients and flavors.