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Duck Leg Confit
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Details
https://www.dartagnan.com/duck-leg-confit/product/PENDC007.html- A D’Artagnan exclusive recipe
- 100% natural
- Free-range Moulard ducks
- No hormones, steroids or antibiotics
- Corn and soy feed
- No chemicals, additives or preservatives
- Fully cooked, just heat and serve
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Variations
-
1 Leg (5 oz avg)
Price
$15.99
Product Actions
DescriptionDescription & Details
Duck confit (pronounced kuhn-fee) is the ultimate fast and convenient food. These meaty Moulard duck legs are slowly cooked in their own juices for classic confit that is flavorful, tender, and a great addition to your favorite dishes. Made using all-natural ingredients and traditional methods, our confit offers a taste of Southwest France and a quick solution for weeknight meals. A few minutes under the broiler is all it takes for fully cooked duck leg confit to crisp up beautifully.
- A D’Artagnan exclusive recipe
- 100% natural
- Free-range Moulard ducks
- No hormones, steroids or antibiotics
- Corn and soy feed
- No chemicals, additives or preservatives
- Fully cooked, just heat and serve
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Cooking & Serving
What is duck confit exactly?
Duck confit is made with very simple ingredients: duck legs, duck fat, and salt and spices. The word “confit” can be used to describe the finished product and the process of making it. In French, the word means "preserved."
How do you make confit?
It’s very easy to make confit. In this cooking technique, meats are cooked in fat for a long time at low temperature, which renders tough cuts like duck legs more tender. Confit can be made with chicken legs, turkey legs, goose legs, garlic, and even vegetables. Before refrigeration, it was vital to preserve meat for the winter, so duck legs were slow-cooked and covered with duck fat in a clay vessel. This would keep all season when partially submerged in the earth or stashed in a cool root cellar.
Cooking Tips for Duck Confit
Cooking Methods: Broil, Pan-Fry, Pan-Roast, Grill, Shred/Sauté
Our fully-cooked duck leg confit can be crisped in a skillet, grilled, or broiled in just minutes. Served in the bone or shredded, the meat can be used in a variety of dishes, from soups and salads to pastas, casseroles, tacos and more.
Nutritional Facts
Shipping & Delivery
- Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
- Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
- We ship via FedEx or UPS Overnight to arrive on the specific date you select when placing your order.
D'ARTAGNAN 100% GUARANTEE
Product Details
Description
Duck confit (pronounced kuhn-fee) is the ultimate fast and convenient food. These meaty Moulard duck legs are slowly cooked in their own juices for classic confit that is flavorful, tender, and a great addition to your favorite dishes. Made using all-natural ingredients and traditional methods, our confit offers a taste of Southwest France and a quick solution for weeknight meals. A few minutes under the broiler is all it takes for fully cooked duck leg confit to crisp up beautifully.
- A D’Artagnan exclusive recipe
- 100% natural
- Free-range Moulard ducks
- No hormones, steroids or antibiotics
- Corn and soy feed
- No chemicals, additives or preservatives
- Fully cooked, just heat and serve
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Cooking & Serving
What is duck confit exactly?
Duck confit is made with very simple ingredients: duck legs, duck fat, and salt and spices. The word “confit” can be used to describe the finished product and the process of making it. In French, the word means "preserved."
How do you make confit?
It’s very easy to make confit. In this cooking technique, meats are cooked in fat for a long time at low temperature, which renders tough cuts like duck legs more tender. Confit can be made with chicken legs, turkey legs, goose legs, garlic, and even vegetables. Before refrigeration, it was vital to preserve meat for the winter, so duck legs were slow-cooked and covered with duck fat in a clay vessel. This would keep all season when partially submerged in the earth or stashed in a cool root cellar.
Cooking Tips for Duck Confit
Cooking Methods: Broil, Pan-Fry, Pan-Roast, Grill, Shred/Sauté
Our fully-cooked duck leg confit can be crisped in a skillet, grilled, or broiled in just minutes. Served in the bone or shredded, the meat can be used in a variety of dishes, from soups and salads to pastas, casseroles, tacos and more.
Nutritional Facts
Shipping & Delivery
- Your order will be carefully packed in a box insulated with biodegradable foam, along with ice packs to maintain proper temperature.
- Orders can be delivered to qualifying addresses in all 50 states and the District of Columbia.
- We ship via FedEx or UPS Overnight to arrive on the specific date you select when placing your order.
