Francophiles know what a confit pot is and should you not, those mustard yellow glazed pots were used for preserving duck and other types of foul. Confit pots were a staple in French kitchens, particularly in the south where the weather was warmer. Confit pots were a way to Cook your duck and preserve the bird in its own fat. Old French confit pots are easily recognizable, for most were glazed with yellow upper portions and unglazed bottoms, while a few were glazed in a beautiful green. The reason the lower half of the pot was left in natural pottery was, because in the preservation process, they were only buried in the ground, up to the glazing line. Then the confit pots were placed in the cellars, or a stone lined larder.
