{"product_id":"confit-de-canard-a-lancienne-entenconfit-2-keulen-550g-les-bouriettes","title":"Traditional Duck Confit (2 Duck Legs) 550g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eConfit made the way it is on the farm: two duck legs, four ingredients, plenty of time.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eLes Bouriettes is a farm near Martel in the Lot, in northern Quercy, where ducks are raised and processed on-site. Inside the round tin are two whole duck legs from France, nestled in their own fat. When opened, you first see the firm, pale layer of fat, and beneath it, the dark, shrunken meat that comes away from the bone with a fork.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe meat has a rich duck flavor and is tender, as if braised rather than roasted. Gray sea salt from Noirmoutier, 1.4% of the recipe, provides a mild, mineral seasoning; the only other ingredient is pepper: no flavorings, no preservatives, no nitrite curing salt. The difference from industrial confit lies in searing before cooking, which gives the skin color and the fat roasted aromas.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe raw legs are cured in gray salt from Noirmoutier, then rinsed, seared in cast-iron pots, and slowly cooked in duck fat, “à l'ancienne,” as the name suggests. After that, they are placed in the tin with the fat and preserved in it.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the tin in a warm water bath until the fat melts, remove the legs and slowly heat them in a pan or in the oven, basting them repeatedly 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 and 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. Save the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"Can 550g (2 pieces)","offer_id":53827800039690,"sku":"MP-CANA-BOURIETTES-0001","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-bouriettes_label.jpg?v=1790672049","url":"https:\/\/www.maitrephilippe.de\/en\/products\/confit-de-canard-a-lancienne-entenconfit-2-keulen-550g-les-bouriettes","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}