Les Trois Petits Cochons, or Three Little Pigs is a small, New York based charcuterie˙that took a lesson from its name sake and instead of building its house of hay or stick, instead opted to build its house and reputation on the classic styles and flavors of French cuisine. Their attention to detail and tradition has paid off as they have been in business since 1975, only expanding and becoming more popular over that time. Confit is a classic French preparation that involves poaching a protein or vegetable in fat, preferably its own fat. Over the years, the idea of confit has expanded to include even pastry methods but in many opinions, the original and most honest Confit preparation is that of duck poached in its own fat. This expertly cooked duck leg is a naturally flavorful cut of meat no matter how you prepare it, but after being allowed to cook slowly in a bath of delicious and aromatic liquid duck fat, it becomes nearly a religious experience. This fully cooked duck leg needs only to be warmed through stove top or in the oven and served alongside whatever side dishes you have deemed worthy. For a wine pairing, try anything from a C"te du Rh"ne to a nice Australian Shiraz.