Rougie Confit of Duck: Another specialty of Gascony, and once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations.

The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative.

aThis Rougie duck confit is already prepared and ready-to-eat. Simply warm through by browning skin side down or in the oven or as part of your favorite Cassoulet recipe. Save the extra duck fat to serve the most delectable sauteed potatoes.