HALF DUCK (WING, THIGH, MAGRET)

For many, confit is synonymous with confit duck legs... This wasn't always the case! In the Landes, duck confit in jars involves the entire duck being processed: the thigh of course, but especially the breast and the wing, called the sleeve. This is what was traditionally called half-duck confit. Cooking on the bone is always the best, so this confit is cooked on the thigh bone. In all its forms, confit is a tasty and delicious dish! Here, with this canned half-duck, composed of a sleeve, a breast and a leg, you will have the ideal dish for the whole family or your guests! Coming from traditional slow-growing strains, the ducks are distinguished by their high weight and the breeding conditions which are those of the South-West IGP specifications. Waterflies spend two thirds of their lives in the open air and produce tasty meats with delicate aromas and livers with rare flavors. The preserve consists of a wing and a thigh. Quick and easy to prepare in the oven or on the barbecue, our confit half duck is a gourmet solution of choice for your guests or your meals for two. Everyone will be able to enjoy their favorite piece: the thigh, the breast, the wing...

 Preparation tip: Take the candied pieces out of your box; Place them in a dish, skin side up and heat in the oven at 180°C for 15 to 20 minutes. Finish with two to three minutes of grilling for crispy skin. With the fat, you can of course make the famous potatoes fried with garlic and parsley which will go perfectly with this dish.    For a real South West meal, we also suggest a side dish of porcini mushrooms (also available online).    More original think of barbecue cooking: Preheat the barbecue to medium heat. Remove the half duck from the plastic packaging and place it on the grill, on aluminum foil, skin side up. Close the barbecue lid. Heat for about 20 minutes and serve.