So you have the Magret duck breast, the sausage, and the haricots beans, and you think you are ready to make Cassoulet, the hearty French stew. Well, you're not quite there unless you also have duck confit. "Confit" is a method of cooking and preserving meat, and D'Artagnan marinates their duck legs overnight in a blend of herbs and spices, then slowly braises them until they are perfectly succulent. In addition to Cassoulet, duck confit is also an excellent addition to a garden salad - quickly broil the duck until crispy, and then shred onto the greens. One leg per package.