Duck Confit


This traditional dish is the perfect starter for dinner parties and is sure to impress your guests. Each duck leg is cured in sea salt and then gently cooked in its own fat for several hours. Once cooled, the fat is then used to seal and preserve the soft duck. Upon cooking, the solidified duck fat can then be used to fry or roast vegetables, or as an addition to shortcrust pastry.

Additional Information

Servings Up to 5
Quantity 4/5 legs
Storage Store at room temperature
Manufacturer Domaine de Lanvaux

Availability: In stock


Duck Confit

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