Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg
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Confiting, or cooking and preserving in fat, is a classic method of preserving meat, from before the days of refrigeration. The process gives meat the most fabulous texture and flavour. Confit duck legs are particularly worth the wait – cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender, preserved in that fat, then roasted quickly until crisp and golden. Duck legs are also great value compared to breasts.