Offer - Reflets de France 2 Duck Legs Confit from South-West France
Worshipped by the Pharaohs and celebrities at feasts among the Greeks and Romans, duck and goose were tamed by man soon after and then fattened up. The confit was originally a way of preserving meat with what was available at the time. After being immersed in salt for 24 hours, the duck legs are placed in a pot of melted fat for 3 or 4 hours. The duck legs are then placed in a stoneware dish and completely covered in hot fat. The meat therefore remains tender and retains its flavour.
Reflets de France
Keep at room temperature.
Prepare & Use
How to serve:
Confit duck legs can be enjoyed with a salad, can be cooked in a parsley and garlic sauce: heat the duck legs over a gentle heat to melt the fat. In the meantime chop potatoes into approx. 5mm thick discs and dry them well using a tea towel. Remove the legs from the pot when they are golden in colour, drain them and keep them warm. Place the potatoes on a moderate heat to cook for 10 mins stirring them occasionally. As soon as they are cooked remove the excess fat with a soup spoon, add salt, pepper, garlic and chopped parsley. Decorate your plate with some salad leaves; empty the potatoes onto the plate and finally place the duck leg skin side up. You can also add peeled boletus
Country of Origin
Country of Packing
Duck Confit from South West of France, 2 Duck Legs, Duck Fat, Salt.
You may well know that there is not one ultimate cassoulet recipe but dozens, and each town in South-West France will claim theirs is the original. As we don't want to stir up this hornet's next, Pascal Aussignac has provided his mother's own personal favourite, which does not have a crust of breadcrumbs. One thing that you must bear in mind is to always cook a large cassoulet at least a day ahead, which enhances the flavour, then you can reheat it as required. It is the perfect party dish.
2 hrs 45 mins
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