Dordogne Duck confit (4 legs )
The "confit" cooking (which means cooking in its own fat) gives our duck legs from the South West a melting and tasty meat. Easy to prepare, just warm your thighs in the oven and enjoy.
 
Ingredients: duck legs, duck fat, salt.
Cooking guidelines: open the tin, remove the meat and fat and heat slowly in a frying pan, browing the skin.
Delicious with potatoes (sauteed with bacon).
1,250kgs (Net Weight) / 4 legs