gascony (france) home of duck confit
http://en.wikipedia.org/wiki/Duck_confit
i can't tell you how awesome this is.
this used to be a method to preserve meat as there is no oxidation as the fat keep the meat sealed. then you recook it to minimze the fat, and let me tell you, with a medium bodied cabernet, and sorry DL, a little foie gras and tete de moine cheese, charentais melon, a little real french yogurt, then some nice chocolate with either port or sauterne, then perhaps a nice cigar and moonshine of your favorite heritage, man.
i do this at least once a year.