the Union Flag

In 1603, James VI of Scotland inherited the English and Irish thrones, thereby uniting the crowns of England, Scotland and Ireland.
In 1606, a new flag to represent this regal union was specified in a royal decree, according to which the flag of England and Scotland would be joined together, forming the flag of Great Britain and first union flag.
The current and second Union Flag dates from 1801 with the Act of Union 1800, which merged the Kingdom of Ireland and the Kingdom of Great Britain to form the United Kingdom of Great Britain and Ireland.
The new design added a red saltire, the 'cross of Saint Patrick', for Ireland.
The three component crosses that make up the Union Flag are:

1. The red St. George's Cross, which represents England
2. The white diagonal St. Andrew's Cross, representing Scotland
3. The red diagonal St. Patrick's Cross, representing Ireland

what is duck confit

taken from wikipedia

Duck confit (French: confit de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat.

To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt curing the meat acts as a preservative.

Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (170 – 275 Fahrenheit/ 76 - 135 degrees Celsius). The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.

The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximise preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.

Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust paste for tarts and quiches.

A classic recipe is to fry or grill the legs in a bit of the fat until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine.

Duck confit is also a traditional ingredient in many versions of cassoulet.