IGP Gers duck confit 2 legs vacuum packed

Vacuum-packed duck confit: our preparation tips

Remove the fat from the confit and save it for the accompanying vegetables: porcini mushrooms, green beans, or sautéed potatoes, for example. Place the confit in a frying pan and grill the skin side until it becomes golden brown and crispy. You can then briefly turn your vacuum-packed duck leg confit over so that the heat is evenly distributed throughout the confit.

Vacuum-packed duck confit legs (composition and storage advice)

We make our vacuum-packed duck confit legs, as with all our products, using traditional methods that guarantee an authentic taste. To store your vacuum-packed duck confit legs, place them in the refrigerator at a temperature between 32°F and 40°F to keep them in the best condition.

Ingredients: 98% duck legs from the Gers region, 2% fat, salt

Weight: approximately 400g to 450g.

How is duck confit prepared?

First, the duck meat is salted to remove excess liquid. Once this step is complete, the meat is roasted in duck or goose fat until it is tender and melt-in-the-mouth. Once cooled, it is then preserved in the solidified fat. To reheat the duck, simply scrape off most of the fat and brown the legs to make them crispy. The remaining fat can be reused to cook side dishes to accompany the duck confit, such as potatoes.

Advantages of vacuum-packed duck confit legs 

Vacuum-packed duck confit has a longer shelf life than fresh products. What's more, as it is ready to use, it doesn't take long to prepare a gourmet meal. Vacuum packaging also has the advantage of preserving the authentic flavors and inimitable texture of duck legs.

Vacuum-packed products are very convenient to transport and store without any risk of leakage or spillage. They are also very easy to stack in the refrigerator, saving you space. Finally, by choosing these vacuum-packed duck confit legs, you can enjoy the flavors of southwestern French cuisine wherever you are!