100% French Duck. Brown over with low heat on the pan.
Duck Confit has its origins in Gascony, France, dating back several centuries during the reign of Henry IV. Ducks were preserved for the winter through a process involving salting and braising into their own fat. During that era, duck confit was a crucial means of survival during the winter months. The term ‘confit’ is derived from the verb ‘confire’ which means to ‘preserve’.
Duck Confit meat is tender, delicately sweet, and exceptionally meaty. It pairs wonderfully with a side dish like crunchy green beans or Salardaise potatoes to complement its rich flavour.
Perfect for enjoying with a fine glass of red wine, your Duck Confit is wonderfully enhanced by sweet fruit sauces, which are the preferred choice. However, if you’re not fond of fruit-based sauces, you can opt for an alternative such as a mushroom sauce.
Store it in a dry location, away from direct sunlight. After opening, refrigerate and consume within a few days.
How to eat?
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