Confit de canard

Salt-cured duck legs cooked in duck fat and then preserved also in duck fat.

Recipe taken from Les Halles Cookbook by Anthony Bourdain

Provençal olive fougasse

Recipe taken from Dorie Greenspan's book-Around my french table .
It is a flatbread scented with olive oil and rosemary and studded with black olives.

Cassoulet

 - Casserole of beans with mixed meats topped with   
    breadcrumb crust.
    Beans being white haricot beans and meats consisted of
    confit duck legs, pork and sausages.

This recipe is adapted  from Rick Stein's French Odyssey recipe book.