IGP Gers duck confit 6 legs 1900g

Duck confit legs: the Southwest on your plate

These six plump and tender duck legs are already cooked and seasoned, so all you have to do is reheat them. To do this, remove the fat from your confit legs while keeping the fat. You can use this fat to sauté your side dish: a few porcini mushrooms, green beans, or even, for a truly indulgent meal, sautéed potatoes.

Then simply place your duck confit in a frying pan and grill the skin side until golden and crispy. The portion in this tin is enough to feed six food lovers!

Characteristics of our duck confit

At Ramajo, we do everything we can to offer you high-quality products. We also take pride in the artisanal production of our products. This artisanal duck confit can has a certified origin from the Gers region, ensuring you a product made in France.

Here is the list of ingredients used to make this portion of duck confit.

Ingredients: 65% duck legs from the Gers region, 35% fat, salt

Weight: 1,900g

The best accompaniments for artisanal duck confit

First of all, the accompaniment to a dish is essential as it is what will add sweetness and enhance the flavors of the main course. To accompany duck confit, we recommend keeping the duck fat from the confit to cook vegetables in it.

Some of the most common vegetables include green beans and porcini mushrooms. If you're not a big fan of green vegetables, we recommend potatoes seasoned with garlic, for example. Now it's up to you—bon appétit!

The history of duck confit

The breeding of birds dates back thousands of years. In fact, this practice already existed in ancient Egypt. It continued after the fall of the Roman Empire. In France, confit owes its success to Henry IV.

Having grown up in the countryside, he was not used to eating the same meals as his predecessors. He therefore asked the governor of Béarn to send him the largest geese so that he could honor them throughout the country. Initially considered a peasant dish, goose and duck confit then found their way onto the tables of the most influential people in the country.

How is artisanal duck confit prepared?

First, the meat is salted. This removes excess liquid. Once salted, the meat is roasted in duck fat until it becomes tender. Once cooled, the meat is left in the solidified fat. This tenderizes any pieces that are still slightly tough.

To reheat your duck confit, it is recommended that you scrape off most of the fat. However, be sure to leave enough to cook your side dish in, such as potatoes, for example.

Why eat duck confit "direct from the producer"?

Choosing duck confit directly from the producer offers you an authentic culinary experience with many advantages. First of all, a producer guarantees the freshness of the product and therefore its authentic flavors. The traceability of duck confit is also optimal, as it generally comes from local ducks raised in good conditions.

This choice not only supports local producers who are committed to traditional farming practices, but also promotes a dynamic local economy. Finally, if you visit the Maison Ramajo store in person, you can talk to an expert who will answer all your questions.