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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

Brand : Castaing
Origin : 

Landes, France

Conservation : 


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