Confit de Canard (Duck Confit 2 Legs) 680g
Two cuts in their own fat — for two connoisseurs
Sales unit: Glass à 680g (2 scoops)
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In stock
Succulent legs from ducks that have been fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.
Quality certified by the IGP seal (IGP = Indication géographique protégée/protected geographical indication).
First, the pieces of meat are rubbed with salt—Mr. Vidal uses coarse sea salt from Guérande for this purpose—and left to rest for 3 to 4 days. Then, the meat is covered with its own fat and slowly cooked over a low heat.
Good to know: Preparation
Open the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting them with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat—it is the best frying fat for potatoes.
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