confit is also a traditional ingredient in many versions of cassoulet.

Traditional preparation

While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its fat.

The meat is rubbed with salt (which acts as a preservative), garlic, and sometimes

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