The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Our Moulard duck legs cook slow and low in their own juices, infused with traditional aromatics for classic confit that's fall-off-the-bone tender and full of flavor. Enjoy confit in a hearty cassoulet, crisped under the broiler and served over frisée salad or shredded and added to your favorite recipes.
Confit (pronounced kuhn-fee) is a classic specialty from the heart of Gascony, variously known as “preserved” duck leg or “confit de canard.” Originally used as a method of preserving meat before refrigeration, the art of confit is still practiced because of the delicious results. And not just in France! As restaurants explore charcuterie, it is more common to see imaginative uses for duck confit on menus in the U.S.
To make our signature duck leg confit, we take the meatiest, most succulent Moulard duck legs we can find and then slowly cook them with garlic, herbs, spices and silky duck fat. The slow cooking makes the duck meat rich in flavor and meltingly tender. D’Artagnan’s duck leg confit makes a great addition to your favorite dishes. Because it is fully cooked, all you need to do is heat it on the grill, under the broiler, or in a skillet until the skin is crisped to your liking, or until it is heated throughout. Either shred the tender duck meat or serve the whole leg for a lovely presentation. When deboned and shredded, the meat can be rolled in tortillas for duck burritos, packed into pre-cooked mini-pastry cups, tossed with salads or pasta dishes (try using it as a ravioli filling), and stirred into chili, soup or stew. For an easy meal, we like it simply broiled until the skin gets crispy, and then shredded and served on a salad. Or try Ariane's signature Gascon salad, with three types of duck meat and duck fat dressing.
ingredients: duck leg, rendered duck fat, salt, garlic, spices
"Chef Chris Scarduzio of Philadelphia offers this marvelous dish for fall or winter. What could be better than knockwurst and boudin blanc on one plate? Perhaps a crispy leg of duck confitand a glass of Belgian beer on the side? "
"New York Chef Anita Lo knows her way around a duck. Here she pairs seared duck breast with a beggar's purse of fresh figs stuffed with duck confit."
"This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking."
"This duck salad mixes shredded duck confit with an Asian-inspired dressing of scallions, rice vinegar and sesame seeds. Of course, there is some duck fat in there too. "
"Pot-au-feu means "pot on fire" and refers to the dish of slowly-cooked meat and vegetables in broth. This recipe calls for serving the pot cold. It is delicious in the warm summer months. "