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Best Duck confit in Chicago

“In Gascony, all of the duck is used to produce the dish. Each part has a specific destination.”

Duck confit

What the real thing tastes like

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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Duck confit is a French classic born from resourcefulness—in Gascony, nothing goes to waste. Every part of the bird has its place: the legs and thighs become silky confit, while the neck finds new life in a restorative garbure soup. It's a dish that speaks to tradition and completeness, and it anchors the layered richness of cassoulet across France.

Order it here when it has

  • uses entire duck
  • traditional multi-generational practice
  • foundational to cassoulet
  • resourceful cooking

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