Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
The Moulard duck is corn fed several times daily in the three weeks before processing. The Moulard legs are packaged four to a package. These legs are wonderful on the grill or can be used to make your own confit.
"When classic French duck confit meets good ole Southern hospitality, the results are so satisfying. "
"Chef Scott Cutaneo pairs duck confit with a Tourte Normande, lightly-sautéed apples, figs and apricot. "
"Our rillettes are made the old-fashion way, using only duck, aromatic vegetables and herbs, affirming the idea that the best things in life are very often the simplest."
"In this play on Arroz con Pollo, George Mendes of the restaurant Aldea, combines duck confit and duck breast with seasoned rice, chorizo and olives."
"Beets add a sweet edge to duck legs braised in wine."
