Confit de canard is the southwestern French duck leg slow-cooked in its own fat, the canonical Lauragais preserve preparation served with potatoes sarladaise.

Confit is a preserve technique central to southwestern French gastronomy since pre-refrigeration days, when farmers preserved fattened ducks in their own fat for the winter. The Confrerie du Cassoulet of Toulouse requires confit duck as a defining cassoulet ingredient. Today most southwest restaurants either confit in-house or buy from Gers producers.

4 editor picks for Confit de canard in Toulouse, ranked by editorial score. All Toulouse signature dishes · Confit de canard across every city.