Francophiles and French chefs, know what a confit pot is, but for anyone who does not, the ochre glazed confit pots were used for food preservation. Prior to refrigeration being invented, a confit pot was a staple in most French kitchens, especially in the south of France. The confit pot was utilized to cook and preserve duck in its own fat. The confit pots are quite recognizable, with their glazed yellow, or ochre upper portions and earthenware bottoms. The lower halves of the confit pots were unglazed, because in the preservation process, they were buried in the ground, only up to the glaze line. The French cooked their ducks in the duck fat for hours and once they cooled, the meat was covered in the fat. After which, the confit pot was buried in the cellar, or placed in a stone lined larder. Then over Winter, the confit pots were brought out for meals as needed.