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Duck from South Western France, perfectly preserved in its own fat
A really classic dish of duck legs preserved in their own fat, confit of duck is a staple of the bistro cuisine of South Western France. A brilliant fall-back, a tin or two of confit of duck in your larder means that you will never be without a delicious, easy and authentically French meal.
Serving tips : Heat the duck legs gently in a frying pan until thoroughly warmed through and serve with some haricot beans, steamed greens or fried potatoes.