Duck confit 2 legs 500 g

Composition: duck legs confit in their fat, salt. Meat from France. Chef's advice: open the box and put it in a bain-marie to melt the fat. Grill the thighs in the oven or in a frying pan, and enjoy with porcini mushrooms or potatoes sautéed in fat. Confit is the dish of the southwest! A duck leg confit well grilled in the oven becomes very crispy. It's haute cuisine within everyone's reach. For this confit, I have the ducks specially raised by Mr. Marty in Plaigne, a small village lost in the hills around Castelnaudary. Enjoy your lunch !