A legacy of centuries of tradition, cooking duck in its fat (hence the name “confit”) has long been the simplest and most authentic way of preserving duck meat in order to guarantee delicious flavour and perfect conservation.
Our secret to succeed in this traditional South-Western recipe: A meat cooked for long hours in fat after a time of salting and rest.
It is this particularity and this know-how that gives our confits from the South-West an incomparable flavor and smoothness.
The tradition continues today: we offer you a soft and melting confit, prepared with beautiful duck thighs from the Southwest France, seasoned only with salt.
The PGI label (Protected Geographical Indication) is a French national sign designating products which, owing to their production conditions, have a higher level of quality than other products on the market. It is a premium product.
Very easy to prepare, the duck leg can be eaten simply reheated in the oven or in a pan (skin side to make it crisp). Accompanied by a salad or fries as you wish!
Duck fat is principally composed of monounsaturated fats (fatty acids that lower bad HDL cholesterol and increase good LDL cholesterol). It therefore helps protect against cardiovascular disease. It should nevertheless be eaten in moderation.
Remove excess fat and place the duck thighs skin side down in a pan, then cover and heat over a low heat for 5 to 7 minutes, turning occasionally.
Ingredients: Duck legs from the South-West France, fat, salt