Duck breast meat is darker due to the muscle usage. Meat with muscle usage contains higher levels of myoglobin. Myoglobin is a protein that stores oxygen and give muscle tissue a darker color.
Confit is a preservation method where food is cooked at a low temperature in grease or oil. Confit is done to create an anaerobic environment to prevent bacterial growth. To confit a food you first salt the food and then slow roast it in oil or grease, completely submerged at a low temperature. At the end of the roasting period, you remove the meat and place it in a new pan, covering the meat completely pure fat. As it cools it prevents the meat from spoiling and enhances the meats flavors.
Moulard ducks are preferred because they are larger in size and have a high fat content. They are also a more flavorful meat. Moulard ducks are a hybrid breed. They are specifically raised for meat production.
A compote is a warm or cold dessert made from fruit cooked in a sugar syrup. The fruits used can be fresh or dried. Spices, alcohol, and citrus zests are used in combination to enhance the flavors.
