Confit de Canard - from South Western France
François Sudreau
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.
| Average nutrition facts | For 100g | |
|---|---|---|
| Energy | 303 / 1268.6 | kcal / kJ |
| Total fat | 23 | g |
| Saturated fat | 7.8 | g |
| Carbohydrate | 0.5 | g |
| Sugar | 0.5 | g |
| Proteins | 24 | g |
| Salt | 1.7 | g |
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