Duck Leg Confit
Seasoned and slowly cooked in its own fat, our Duck Leg Confit is a mouthwatering dish with tender meat that falls easily off the bone.
Cooking Instructions: Place confit on a tray, inside a toaster or regular oven for 15 minutes or until the skin is crispy.
Ingredients:
Very good taste for these duck leg confits
Loved it ! Great with flageolet
I cooked them with flageolets, it was good, a lot of fat to trim before serving, it was good
Excellent!
I've had quite a few duck confits over the years, made in the US, Canada and France. This is near the top of the list. Many are too seasoned, salty or dry. This confit was none of the above and the flavor of the duck comes through beautifully ... the quality of the duck itself also appears to be quite good. I did not find it too fatty, but it may depend on preference ... IMHO the fat is an integral part of the experience. You may want to try different cooking times/methods if you are partial to very crispy skin like me. Good as a meal by itself (with a small salad, for instance) or to be shared with others in conjunction with other French delights.