30cm by 30cm to end of handles. The classic French confit recipe is "pieces of duck slowly cooked in its own fat until meltingly tender, then stored in the same fat." Antique confit pots were originally designed as a container in which to store the duck and duck fat before modern refrigeration was available.
These beautiful earthenware containers have, for years, been a signature of the French gourmet and Provencal kitchen and were typically glazed with a rich mustard or honey colored slip glaze. The warm patina of these confit pots developed over the passage of time and with the help of Mother Nature. The chips and imperfections on the pots are a testament to their utilitarian history.