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All About

Duck

Explore 38 recipes, 3 galleries, 93 videos, and more

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recipe

Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."

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