Duck confit is a classic French way of cooking and preserving duck legs, which results in a meltingly tender and flavoursome meat. The process involves curing the duck legs in salt for several hours before scraping off any loose salt and gently cooking them in duck fat. This is a speciality from the south west of France.
These preserved duck legs are a great base for a delicious cassoulet or they can be heated at 160 degrees and served with side dishes as a delicious duck based meal, even bettter with freshly shaven Perigord truffle for a meltingly tender and flavoursome dish.
Each pack contains 6 duck legs, approx. 1.2kg in total.