Duck Leg Confit in Tin – Rougie

Bring the authentic flavors of a classic Parisian bistro directly to your table with Rougié Duck Leg Confit. Prepared in Sarlat, the historical heart of the Périgord region in southwestern France, Rougié has been setting the gold standard for French gastronomy since 1875.  To craft this delicacy, whole duck legs are seasoned with sea salt and traditional spices, then slowly poached at low temperatures in their own rich duck fat. The result is impossibly tender, melt-in-your-mouth meat encapsulated under an unforgettable layer of golden, crispy skin. Fully cooked and submerged in pure duck fat inside the tin, it offers restaurant-quality results with effortless home preparation.

Flavor Profile & Culinary Character

Texture: Fall-off-the-bone tender meat paired with skin that crisps up to a brilliant, crackling crunch when pan-seared or roasted.
Taste: Deeply savory, aromatic, and rich in natural umami without feeling greasy.
Bonus Ingredient: The excess rendered duck fat in the tin is culinary gold—save it to roast potatoes, sauté mushrooms, or sear vegetables.

Why Choose Rougié Duck Confit?

Authentic Périgord Heritage: Crafted by Rougié, France’s premier producer of fine duck products with over 150 years of artisanal expertise.
Effortless Gourmet Dining: Fully cooked and shelf-stable. Simply warm, crisp the skin, and serve in under 20 minutes.
Versatile Size Options: Available in two convenient sizes to suit intimate family dinners or large-scale entertaining.

Easy Preparation Guide

💡 Chef’s Tip: Warm the unopened tin in a bath of warm water for a few minutes to soften the duck fat, allowing you to easily slip the legs out without tearing the skin.
Crisp the Skin: Place duck legs skin-side down in a dry skillet over medium heat, or arrange on a baking rack in a preheated oven at 200°C (400°F).
Roast: Heat for 15–20 minutes until the skin turns golden-brown and crackling, and the meat is thoroughly heated.
Serve: Pair with classic Pommes Sarladaises (potatoes roasted in duck fat with garlic and parsley), a tart green salad with Dijon vinaigrette, or fold into a traditional French cassoulet.

Origin: France
Brand: Rougie
Storage: Room Temperature before opening
Shelf Life: see date on tin
Ingredients: Duck legs, duck fat, salt, spices.

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.