Duck confit

Discover this delicious Duck Confit from the South West, an emblematic specialty of Périgord cuisine. The “confit” cooking method, which means cooking in its own fat, gives these duck legs incomparable tenderness and flavor.

Features :

• Traditional cooking : These duck legs are slowly cooked in their own fat, an ancestral technique which guarantees tender and tasty meat.
• Easy to prepare : Nothing could be simpler to enjoy this delicious meat. Simply reheat the thighs in the oven and enjoy.

A little history: Candied cooking is a traditional method used for centuries in Périgord. In the past, this technique made it possible to preserve cooked meats for several weeks. The preserved meats were placed in earthen “toupines”, covered with fat which congealed in the cool in the cellar, with a cap of brine to ensure optimal conservation.

Treat yourself to a moment of indulgence with this South-West Duck Confit, a traditional recipe that will delight lovers of authentic and generous cuisine. Savor every bite of this tender and tasty meat, and let yourself be transported by the flavors of Périgord.

Composition : Duck leg, fat, salt, pepper