French chefs already know what a confit pot is, but for everyone else who may not, the yellow glazed confit pots were used for meat preserving. Prior to refrigeration, confit pots were a staple in French kitchens, particularly in the south. The confit pot was to cook your duck in and preserve the duck in its own fat. French confit pots are easily recognizable, with their glazed yellow upper portions and unglazed bottoms. The reason was, because in the preservation process, they were only buried in the ground, up to the glaze line. Confit pots were placed in the cellars or a stone lined larder.