Confit is a french culinary term meaning to cook and preserve in oil or fat. While it is now served wherever the French are appreciated, duck confit originated and is emblematic of the Gascony region in the South West. The same technique can be used for a goose (if you are so fortunate) and secondary cuts of pork. On that note: this technique is perfect for relaxing a tougher cut, which is why it’s used for legs and shoulders. This recipe can be consumed immediately, but it is far more complex when left to cure for 2–3 months. Kept in a cool dark place this will last for 12 months, which is entirely the point.