How is duck leg confit made? It is put on salt the day before and cook in hot fat. The duck legs confit are placed in tins in which we add fat. The tins are set and sterilized.
Our duck foie gras was awarded, Saveur de Bronze 2017, during the "Concours des Saveurs Nouvelle-Aquitaine".
Ingredients : duck meat and grease, salt, pepper, spices. Origin of raw materials : France.
Nutritional values for 100g : Energy: 1182kj/284kcal, fats : 20g including saturated fatty acids : 6.5g, carbohydrates: 0g including sugars : 0g, proteins : 26g, salt: 0.62g.
Conditioning : 2 shares : 800 g - 4 shares : 1400 g - 6 shares : 2000 g
Storage : keep refrigerated and consume within 2 days after opening.
Tasting advices : Cook in the oven and roast the skin.
Tips to warm up the duck legs confit : after adding a little fat, cook it over low heat in a frying pan or in a dish in the oven. In warm grease, cook the potatoes, add garlic and parsley. You may serve with cooked boletus and wine from Cahors
The duck legs confit recipes : duck confitparmentier, apples stuffed with duck legs confit, duck confit parmentier with sweet potatoes, nems with duck legs confit, duck legs confit original burger.