The taste of duck has frequently been compared to that of chicken, but with more flavor. Traditionally, it is richer in taste and also contains more cholesterol than other poultry
Many dishes are made with duck that take advantage of its fat content. Ducks have an extra layer of fat because they are a waterfowl. This layer also preserves the meat, meaning that it could keep longer than other meats when refrigeration wasn't available. One of the best dishes that took advantage of this is duck confit.
Duck confit uses a French technique of preserving duck by cooking or infusing it in its own fat. After the dish is prepared, it can keep up to 6 months in the refrigerator.