Traditional Goose Confit 2 Legs
Two Foie Gras Livers in Their Own Fat — Périgord Confit
Sales unit: Can of 760g
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In stock
Thanks to the "confit" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth tender, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.
The "confit" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.
The "confit" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt-and-spice plug on top. And that was that...
Juicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.
Good to know: Preparation
Open the jar in warm water until the fat melts, remove the legs and heat them slowly in a pan or in the oven, basting them with fat repeatedly until the skin is crispy. Serve with potatoes fried in goose fat with garlic and parsley, mushrooms or green beans. It can also be served 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. Save the remaining goose fat; it is the best frying fat for potatoes.
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