Duck Leg Confit
"Confit" is a popular cooking method in France, traditionally used to preserve the meat longer.
Castaing Confit Method:
- Duck legs are salted by hand and left to rest for 3 days
- After salting, duck legs are cooked at low temperature for at least 2 hours in a pure and filtered fat, which results in extremely tender meat falling easily off the bone.
Cooking tips : heat in the oven for about 20 minutes at 180°C
Packing : 1 leg of around 250g per pack
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