Product Description
A typical dish prepared in the French South West for lovers of sunny cuisine.
The duck legs are carefully dressed and salted with coarse salt before being simmered for a long time over low heat in their fat. This cooking is done on a traditional pot, to obtain beautiful duck confit, slightly golden, with soft flesh that melts in the mouth.
Preparation Suggestion:
Remove the duck Legs from the can and drain the excess fat (this fat can be stored for cooking). In a very hot pan, place the legs to fry, first on the side of the skin. When the skin is golden brown, fry the other side.
Usage Suggestions:
Serve with mashed potatoes, mushrooms or potatoes.
Country of Origin:
France
Distributed by:
Onelink Lda
Rua Quinta dos Álamos n.º 3
2625-577 Vialonga
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