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2 cuisses de canard confit
L'armoire à conserves

2 CONFIT DUCK LEGS

Duck confit is a culinary specialty from the South West of France. This is why you can find candied duck legs online in our Canning Cabinet (in a can or in a weck jar, in two legs or in four legs). To make a good duck confit, you first need a good duck! The meat is cooked for at least 2 hours in hot fat, between 70 and 85°C, then put in jars and covered with fat, so that air cannot come into contact with it and damage it. At the time, it was (along with salting) one of the only methods that allowed meat to be preserved for a period of several months to a year. The other technique then consists of sterilizing the meat put in the jars. We thus obtain a real duck confit, in the purest tradition of the South-West. A true Landes specialty, our artisanal preserves smell like the preserves of yesteryear As in all our preserves, the choice of material is the most important, which is why we use a heavy breed which has time to mature before force-feeding. Of course the breeding conditions are those of the South-West IGP specifications, namely grain corn from the farm, a beautiful outdoor area and a lot of time (around four months of breeding). Preparation advice: Take the confit pieces out of the box, removing excess fat. Arrange them in a dish, skin side up and heat in the oven at 180°C for 15 to 20 minutes. Finish cooking with two minutes in the grill position for crispy skin. Our confit goes perfectly with our porcini mushrooms or our Landaise piperade! For an even more indulgent meal, add duck fat fried potatoes. What wine to drink with our canned duck confit? Red wines with good structure to support the fat and confit of the dish. Be careful not to offer a finish dominated by acidity. Opt for a wine that is above all balanced between its fine acidity and its relatively strong tannins. Here again geographical proximity will play its role. Bordeaux: Saint Emilion, Pomerol, Castillon-Côtes de Bordeaux, Blayes-Côtes de Bordeaux South-West: Côtes du Marmandais, Fronton, Cahors, Madiran, Irouleguy, Gaillac

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