Duck Leg Confit

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.