Size 750g Two duck legs confit with the skin on. Preserved in their own fat. RECIPE Our recipe is prepared according to traditional French recipes. Duck confit is best served with potatoes fried in d...
Size 750g Two duck legs confit with the skin on. Preserved in their own fat. RECIPE Our recipe is prepared according to traditional French recipes. Duck confit is best served with potatoes fried in duck fat or with seasonal vegetables. It's also excellent in a summer salad with walnuts. Try it on a homemade pizza with figs and goat cheese. DIRECTIONS Reheat over low heat in a saucepan with the duck fat for 15 to 25 minutes. or Preheat the oven to 160ºC (320ºF). Place the contents (skin-side up), draining off the fat, in a baking dish and bake for 25 minutes. RECOMMENDED WINES Red wine: Chianti, Cahors White wine: Champagne, Jurançon STORAGE In a sterilized can, keep for 3 years before opening. Store at room temperature. Refrigerate for a few days after opening. INGREDIENTS Duck confit with bone (duck meat, Guérande salt, garlic, spices, herbs), fine duck fat.
