Confit cooking (which means cooking in its own fat) gives these Southwest duck legs melt-in-your-mouth and tasty meat. It's easy to prepare, you just need to warm up the legs in the oven and then you're ready to go.

The "confort" preparation, long used in the Périgord, previously made it possible to keep the cooked ducks for several weeks.

The "conforted" meat was placed in earthenware jars and covered with the fat, which solidified in the cool cellar with a curing plug on top. And then the matter was over...

Juicy duck legs fed mainly with non-GMO corn, preserved in the finest duck fat. Classic French home cooking that warms body and soul.

Preparation instructions: Heat the preserves in a water bath until the fat becomes liquid, then carefully remove the confit from the fat, dab it on kitchen paper, put it in a fireproof dish in the cooker without fat until the skin is au gratin. You can fry fried potatoes, mushrooms or green beans in the fat. With a fresh lamb's lettuce it becomes a whole dish. Bon appetite!