Confit de canard

Confit de canard carries no EU protected designation. It is a French charcuterie preparation of duck legs that are salt-cured and then slow-cooked and preserved in their own fat, a traditional method associated with the south-west of France. The product is classified in the cured meats and charcuterie category.

Tasting notes

Salt-cured duck legs slow-cooked and preserved in their own fat, the foundation of cassoulet and south-west cuisine.

HoReCa use

Confit de canard is used in cassoulet de Castelnaudary, garbure, and salade landaise, and is finished pan-fried to a crisp skin for restaurant service; it is traditionally paired with Madiran.

Packaging

• vacuum-pack-2-leg-portion-500g
• tin-confit-2.5kg-bulk
• gift-tin-500g