duck confit, a classic French bistro dish

Here are the links to my books, and yes I've used a pseudonym (it's a long story) https://www.amazon.co.uk/Stoney-Beach... https://www.amazon.co.uk/Always-Kerry... https://www.amazon.co.uk/Cinema-Siege... https://www.barnesandnoble.com/w/ston... https://www.barnesandnoble.com/w/alwa... https://www.barnesandnoble.com/w/cine... Here's a link to the duck scratchings and rendering duck fat video.    • render duck fat and make crunchy duck scra...   In this video, we'll be taking a look at duck confit, a classic French bistro dish that is native to Gascony in France. Duck confit is a useful technique for preserving meat without a fridge, and is perfect for dishes like duck breast or confit duck leg. If you're looking for a French dish to add to your cookbook or repertoire, duck confit is a great option. With its rich, complex flavor, duck confit is a recipe you won't want to miss! Duck confit recipe duck legs 2 duck fat or lard 1 L 2 pints approx (enough to cover) dry rub/cure chopped thyme, rosemary a few juniper berries and salt a few garlic cloves, bay and rosemary for the confit