This classic specialty from the heart of Gascony is traditionally made by salting and cooking the duck leg in its own fat to preserve it. It’s an inimitable treat adored by gourmands and D’Artagnan’s signature recipe has made our duck leg confit a hugely popular product with both our professional chefs and home gourmet customers for more than 20 years.
We marinate Moulard duck legs overnight with garlic, salt, duck fat and spices before slowly stewing them in their own juices until they are meltingly tender and saturated with flavor. Cooked to perfection over a two-day period, duck confit is an essential part of Cassoulet—the classic Gascon casserole of preserved duck, sausage and beans. Confit makes remarkable fajitas, and will provoke exclamations from guests when tossed on a grill. We also love this “American-style ” recipe for Dixie Duck Confit on Corn and Baby Butter Bean Succotash with Smoked Tomato Ketchup.
Rich in flavor with a fall-off-the-bone texture, duck confit is totally addictive. We’ve done all the work for you to ensure immediate pleasure with minimal effort: Simply crisp up the skin of these individually-packaged duck legs in the oven or on a grill, and serve!
