Duck legs are slowly braised in their own fat until meltingly tender, infusing them with rich, savory flavor. The meat is then crisped to perfection, resulting in a succulent dish with a crispy exterior and a lusciously soft interior. Garlic adds a subtle aromatic note to this classic French preparation, enhancing the duck's natural richness.

Duck Confit, a rich and tender dish, is best paired with a medium-bodied Pinot Noir or a full-bodied Chardonnay. The duck's succulent meat and crispy skin complement the red wine's bright acidity and subtle tannins, while the white's buttery texture and oak notes balance the dish's richness. Both wines have the depth and complexity to stand up to the flavorful, slow-cooked duck.