Duck Confit and its origins

Confit is a method of preservation which dates from antique times. The word “confit” first appeared in the French dictionary in the 13th century and was defined as meat partially dried with coarse salt, slowly cooked at low temperature in its own fat, placed in jars and covered with grease which was used to isolate the meat from air contact.

Duck confit was very popular on farmers tables in the south west of France. It gained greater popularity when Henri IV, king of France in the early 17th century, promoted the duck and goose confit at the royal tables. Henri IV was born in Pau and raised in the countryside where he could enjoy force fed goose and duck products.

This cooking and preservation method was popular as it renders hard pieces of meat such as duck or goose legs more tender. When stored in fat in a cool place, the meat could last all winter and was one of the only meat preservation method to mitigate the risk of famine.

As the meat needs to be fat, the places which practise duck and goose force-feeding are the best places to produce this type of meat. In France, the south west region (especially the Gascony) is still the major place where force-feeding is practised and foie gras and duck confit is produced.

Nowadays, confit is obviously not required to preserve the meat but still extremely appreciated as it makes the meat very tender with a fantastic taste!