Duck and goose confit
Confit is the traditional method in southwestern France of preserving meat: legs, breasts or gizzards are salted, slowly cooked in their own fat and stored under a layer of fat. This makes the meat tender, like braised meat, and keeps it for months without refrigeration if unopened.
Here you will find duck and goose confit from Vidal in Périgord, Maison Lembert and the Les Bouriettes farm in Lot: legs in one, two and four portions, confit magrets and confit duck and goose gizzards for salad.
Good to know: Preparation
Open the can in warm water until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, basting them with fat again and again until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be served cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. Briefly heat the gizzards in a pan and serve lukewarm over salad. Keep the remaining fat, it is the best frying fat for potatoes.
