Impress last-minute guests by serving this gourmet comfort food, a staple in famous French bistros.
First cured and preserved in salt and their own duck fat, the legs are then slow-cooked. The result is extremely tender meat that just falls off the bone. Enjoy this ancestral French recipe at home and discover why it is considered one of France’s finest gifts to world cuisine!
Serving suggestions: Ready to eat, the fully cooked Rougié duck leg confit simply needs to be heated with its duck fat, 8 minutes in a pan over medium heat, or 10 minutes at 180°C/350°F in the oven. Serve with roasted potatoes or shredded to complement a savoury salad.
- Packaging: Can 1.5 kg (4 legs/can + duck fat)
- Ingredients: 4 Moulard duck legs, duck fat, water, salt, pepper.
- Storage: Shelf-stable in its original sealed packaging: 3 years