Duck confit is a traditional French dish made by slow-cooking duck legs in their own fat. The process involves seasoning the duck with salt and herbs, then cooking it at a low temperature for several hours until the meat is tender and flavorful. This method not only enhances the taste but also preserves the meat. Once cooked, the duck can be stored in the fat, which acts as a preservative. When ready to serve, the duck is often crisped up in a hot pan or oven, creating a delicious contrast between the tender meat and crispy skin.