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This Confit de Canard is the symbol of French Cuisine from South West. This airtight can with 2 Legs allows you to cook for only 2 persons without waste of additional fat or legs not needed. French Gourmet team recommand you to pair the duck with a simple salad with Olive Oil and with homemade french fries, fried with this same duck leg and parsley.
|Producer||Reflets de France|
Confit Duck Legs from South West of France, 2 Legs
Worshipped by the Pharaohs and celebrities at feasts among the Greeks and Romans, duck and goose were tamed by man soon after and then fattened up. The confit was originally a way of preserving meat with what was available at the time. After being immersed in salt for 24 hours, the duck legs are placed in a pot of melted fat for 3 or 4 hours. The duck legs are then placed in a stoneware dish and completely covered in hot fat. The meat therefore remains tender and retains its flavour.
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