Duck Confit

Confit de Canard Maison de la Truffe is a classic of Gascon gastronomy in all its purity: two free-range duck legs - chosen for their firmness, the quality of their intramuscular fat and the delicacy of their skin - slowly confit in their own free-range duck fat with salt. Nothing else. This is the recipe that grandmothers in the Gers used to make before simplicity became a rare virtue.

Confit is an ancestral preserving method that transforms duck meat over the course of hours: it melts, softens, absorbs cooking fat, and develops a concentrated, deep flavor with exceptional persistence on the palate. The skin, golden brown in the oven, becomes crispy in just a few minutes, contrasting with the flesh, which disintegrates into long, melting threads.

Simply reheat the legs in a pan, skin side down, over medium heat, for ten to twelve minutes. Serve with pommes sarladaises (potatoes roasted in duck fat), arugula salad with truffle mustard vinaigrette, or beans cooked with thyme and garlic. Recovered and filtered preserved fat is a culinary treasure that should never be thrown away.

Contents: 620g (2 legs). Store in a cool, dry place.