Duck confit, a specialty of southwestern France, is one of the world's oldest preserved foods and, because of the technique involved in its preparation, serves as the ultimate litmus test for judging the skills of a French kitchen. First, the duck gets dry-rubbed in herbs, spices, and coarse salt. Next, it is soaked in brine, drained, dried, cooked slowly in fat, covered in fat, packed tightly in a jar, and tucked away in a cool dry place. Finally, the duck gets removed from storage and placed in a hot pan until the skin is crisped and the meat warmed (don't worry about this being bad for your diet -- no carbohydrates!). Chef-owner Claude Pottier's duck leg confit is, quite simply, the finest around. But those who want to duck the confit can find equal comfort in duck pâté, escargots drenched in garlic butter, and all manner of fresh seafood. Cafe Claude also boasts a heady wine selection, friendly service, moderate prices, and a dessert cart so complete that it resembles a patisserie on wheels. Last, and least, Claude's early-bird special is Deerfield Beach's finest.