Meat (usually goose, duck or veal) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal. The term also applies to vegetables slowly cooked and preserved in animal fat or vegetable oil.
Meat (usually goose, duck or veal) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal. The term also applies to vegetables slowly cooked and preserved in animal fat or vegetable oil.