Duck Confit is prepared with the meat from the same ducks fed to produce the Foie Gras. The meat is cooked for more than one hour in its own hot fat, salt and spices, then put in a tin or jar and covered with fat so that the air cannot enter into contact with the meat, therefore preserving it. This is a traditional French recipe for long term conservation of the duck meat, that makes a fantastic main course served in many French restaurants world-wide. Choice of 12 legs or 2 legs tins.
Storage: Room Temperature before opening
Shelf Life: see date on tin
Ingredients: Duck legs, duck fat, salt.
Recipes: A classic and simple recipe is done by frying or roasting the meat in some of the fat, until the skin is brown and crispy, accompanied by sauteed potatoes using the same fat with some garlic and parsley. Or visit Rougies’s website for many more recipes. .
Founded in 1875, and located in the medieval town of Sarlat in the southwest of France, Rougie is the specialist of Foie Gras. Ducks are fed 100% with grain (no animal flours, no fats). Full tracing of the production is one the of the key elements in Rougie’s quality.