Duck confit

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Duck confit (French: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition, all of the duck is used to produce the dish. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. Duck confit is also a traditional ingredient in many versions of cassoulet.

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