Duck Leg Confit
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In Stock
- A D’Artagnan exclusive recipe
- 100% natural
- Free-range Moulard ducks
- No hormones, steroids or antibiotics
- Corn and soy feed
- No chemicals, additives or preservatives
- Fully cooked, just heat and serve
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
What is duck confit exactly?
Duck confit is made with very simple ingredients: duck legs, duck fat, and salt and spices. The word “confit” can be used to describe the finished product and the process of making it. In French, the word means "preserved."
How do you make confit?
It’s very easy to make confit. In this cooking technique, meats are cooked in fat for a long time at low temperature, which renders tough cuts like duck legs more tender. Confit can be made with chicken legs, turkey legs, goose legs, garlic, and even vegetables. Before refrigeration, it was vital to preserve meat for the winter, so duck legs were slow-cooked and covered with duck fat in a clay vessel. This would keep all season when partially submerged in the earth or stashed in a cool root cellar.
Cooking Tips for Duck Confit
Cooking Methods: Broil, Pan-Fry, Pan-Roast, Grill, Shred/Sauté
Our fully-cooked duck leg confit can be crisped in a skillet, grilled, or broiled in just minutes. Served in the bone or shredded, the meat can be used in a variety of dishes, from soups and salads to pastas, casseroles, tacos and more.
Charcuterie refers to smoked, cured, or cooked meats, all of which are traditional methods of preservation. In France, the techniques have been elevated to a culinary art form over the centuries.
We follow Old Word recipes and use natural techniques and only the highest quality ingredients to create our diverse line of charcuterie.
Our handmade charcuterie represents the full range of styles and flavors, including bacon, cured ham, cooked, dry-cured, and raw sausages, pâtés and mousses, duck confit, rillettes, and prosciutto, smoked and cured duck, chicken and turkey breasts.
