Duck Leg Confit


Duck Leg Confit


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    1 Leg (5 oz avg)

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Our 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.


Just the facts

  • 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

Confit (pronounced kuhn-fee) is a specialty from the heart of Gascony, and a traditional method of preserving meat before refrigeration.

The art of confit is alive and well with our ridiculously tasty duck confit. We begin with the meatiest, most succulent Moulard duck legs we can find; then slowly cook them with garlic, spices and silky duck fat. This transforms the duck meat, leaving it rich in flavor and meltingly tender.

Our duck leg confit makes a great addition to your favorite dishes. And it's easy to work with because it's fully cooked; just heat up the grill, crank up the broiler, or place in a hot pan to get the skin crispy.

You’ll learn to count on the intensely ducky flavor in plenty of recipes.

Cooking & Serving

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.


Nutritional Information

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