Duck confit  is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. 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 considered one of the finest French dishes.

While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat generally goose, duck, or pork and then cooking it in its own fat.

Duck confit is also a traditional ingredient in many versions of cassoulet.