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Duck confit or confit de canard is part of the strong culinary tradition of the south west of France. The duck meat is salted and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool. The ducks are reared in the south west of France.
This duck confit is made by artisan producer Maison Escourrou, located near Toulouse in the town of Castelnaudary, since 1963. Castelnaudary is world famous for its production of cassoulet.
