Confits

Confit is a culinary specialty that is a must-try in the Southwest.
Our duck, goose, and pork confits are prepared according to traditional recipes from yesteryear. The goose and duck legs from the Gers region, which have been salted for a day, are placed in a large pot over low heat to melt. They slowly confit and acquire the flavor that has made them famous.

They are then covered with fat to preserve them and keep them tender. This classic recipe involves frying or grilling the meat in some of its own fat until the skin browns and becomes crispy, resulting in duck confit.

Duck confit

Our duck confit comes in different cuts: legs, wings, or breasts. The ducks and geese come from our farm and are certified as originating in the Gers region. This certification is a guarantee of quality, meaning that our meat is sourced in France.

Duck confit: A historic dish

The breeding of birds dates back to ancient times and originated in Egypt. In Europe, the Jewish community regularly used goose fat for cooking meat because butter is forbidden with meat. In addition, at the time, vegetable oil was difficult to obtain because it was very rare. Duck confit entered French history thanks to Henry IV, who was raised in the countryside. Once he became King of France in 1589, he decided to bring duck confit, which was a dish for peasant tables, to the finest tables in France. 

How to serve duck confit

We recommend serving it with vegetables cooked in duck fat (green beans, potatoes, porcini mushrooms, etc.). There are also many other side dishes to choose from. Potatoes seasoned with garlic or red cabbage are perfect for bringing out the different flavors of your duck confit. Now it's your turn to enjoy!

Goose confit

Our goose confits include different parts such as wings and thighs. Goose confit is usually served with vegetables cooked in goose fat. Potatoes are often served as a side dish. But there's nothing to stop you from letting your imagination run wild and creating your own flavor combinations.