Duck Legs Confit
Packing : 2 duck legs confit, preserved in their fat
Net weight : 730g // Drain net weight : 365g
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.
Breeding : free range, naturally fed, no GMO, no hormones
Certification : Label Rouge
Duck legs, duck fat, salt
Les Landes, France
Keep in a cool and dry place
IN STOCK : DELIVERY FROM MONDAY TO FRIDAY
Warning: Last items in stock!