1399

The recipe for duck confit has been passed down from generation to generation and dates back to the time of King Henry IV. The practice is to cook the thighs of our best fatty ducks in fat for several hours at medium temperature. With the result of obtaining a tender and delicate flesh. The meat is put into jars which are then filled with the fat, expelling the air and allowing better preservation. Our confits can thus be kept for several months, in the tradition.

Traditionally, duck confit is fried or grilled in a little of its fat. It is best served by sautéing potatoes and garlic in the duck fat. You can also replace the potatoes with porcini mushrooms for flavors typically southwest or even green beans. Finally, duck confit can be used in the composition of cassoulet from Toulouse or Castelnaudary.

Product sold in pre-order. We order from our producer every 15th and 31st of every month.

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Weight

700g

Producer

Esprit Foie Gras

Ingredients

Duck meat 2 legs*, duck fat, salt, pepper

*Origin: France

 

Nutritional values

  • Energy: 1190 kj/286 kcal
  • Fat: 18,8g
  • Of which saturated fat: 7,26g
  • Carbohydrate: 3,31g
  • Of which sugar: 0,14g
  • Fibres: 0g
  • Protein: 25,7g
  • Salt: 1,44g

Product sold in pre-order. We order from our producer every 15th and 31st of every month.

Confit duck legs
1399

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