{"title":"Duck and goose confit","description":"\u003cp dir=\"ltr\"\u003eConfit 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.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eHere 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.\u003c\/p\u003e\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 200px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen 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.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","products":[{"product_id":"confit-de-canard-entenconfit-320g-vidal-foie-gras","title":"Confit de Canard (Duck Confit 1 Leg) 320g","description":"\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent legs from ducks that have been fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée\/protected geographical indication).\u003c\/p\u003e\n\u003cp\u003eFirst, the pieces of meat are rubbed with salt—Mr. Vidal uses coarse sea salt from Guérande for this purpose—and left to rest for 3 to 4 days. Then, the meat is covered with its own fat and slowly cooked over a low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting them with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 320g (1 bar)","offer_id":7465428865,"sku":"MP-CONF-VIDAL-1776","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confit-de-canard-entenconfit-maitre-philippe-filles-vidal-940162.jpg?v=1774991238"},{"product_id":"confit-d-oie-ganse-confit-von-vidal-in-perigord","title":"Confit d'Oie (Goose Confit) 2 Legs","description":"\u003cp\u003eA rich and exquisite preparation made with the finest goose: 2 goose legs cooked in pure goose fat, which literally melt in the mouth and release a fine bouquet of savory aromas.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eClassic French home cooking that warms the body and soul.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting with the fat until the skin is crispy. Serve with potatoes fried in goose fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the excess fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Save the remaining goose fat, it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"1 glass, 840 g","offer_id":386910222,"sku":"MP-CONF-VIDAL-1779","price":28.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confit-doie-ganseconfit-2-keulen-maitre-philippe-filles-vidal-983422.jpg?v=1774991226"},{"product_id":"confit-von-enten-magrets-2-stueck","title":"Duck Magret Confit (2 pieces)","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSucculent duck breasts (Magret de canard) from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée), a protected designation of origin. \u003c\/p\u003e\n\u003cp\u003eFirst, the meat is rubbed with coarse sea salt from Guérande and left to rest and cure for 3 to 4 days. Then the meat is covered with its own fat and slowly cooked over low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in warm water until the fat melts, remove the Magrets and slowly heat them in a pan or in the oven, basting them with fat repeatedly 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. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat, it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 680g (2 Magrets)","offer_id":32295451131987,"sku":"MP-CONF-VIDAL-2271","price":38.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confit-von-enten-magrets-2-stuck-maitre-philippe-filles-vidal-474102.jpg?v=1774991222"},{"product_id":"confits-de-canard-du-perigord-2-keulen-entenconfit-maison-lembert","title":"Confits de Canard du Périgord 2 Legs - Duck Confit","description":"\u003cp class=\"p1\"\u003eThanks to the \"confit\" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \"confit\" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe \"confit\" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt plug on top. And that was that...\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eJuicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the jar in a warm water bath until the fat melts, 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. In the glass, a full-bodied red from the Southwest, such as a Cahors. Save the remaining duck fat; it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Lembert","offers":[{"title":"760 g can (2 breast fillets)","offer_id":43537857741066,"sku":"MP-CONF-MAISO-2512","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confits-de-canard-du-perigord-entenconfit-maitre-philippe-filles-maison-lembert-903584.jpg?v=1774991234"},{"product_id":"entenmaegen-confits-aus-dem-perigord-maison-lembert","title":"Duck Confit from Périgord","description":"\u003cp class=\"p1\"\u003eDuck gizzards, a main ingredient in the famous Salade Landaise, are also served hot, with roasted potatoes and porcini mushrooms.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDuck gizzards are an essential element of Southwestern cuisine. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe gizzards of our fat ducks are seasoned with salt from Salies one day before cooking and then parboiled.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThey are then packed in cans, covered with duck fat, and sterilized in an autoclave to ensure a shelf life of several years.\u003c\/p\u003e\n\u003cp\u003eThey will complement your tasty salads. Slice the duck gizzards before frying them in a pan to serve them hot on your salad.\u003c\/p\u003e\n\u003cp\u003eEach can contains approximately 5 to 6 \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003educk gizzards\u003c\/span\u003e.\u003c\/p\u003e","brand":"Maison Lembert","offers":[{"title":"395g can","offer_id":45162464215306,"sku":"MP-ENTE-MAISO-2941","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/entenmagen-confits-aus-dem-perigord-maitre-philippe-filles-maison-lembert-430212.jpg?v=1774991645"},{"product_id":"entenmaegen-confits-aus-dem-baskenland-annes-rozes","title":"Duck Confit from the Basque Country","description":"\u003cp\u003eAnne Rozès' confit duck gizzards are an essential specialty of southwestern cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePrepared in the traditional way, these gizzards are slowly cooked in their own fat to achieve a tender and melt-in-the-mouth texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThis meat comes from fat ducks of traditional, heavy breeds, which are raised on green pastures with a purely plant-based and mineral, non-genetically modified diet.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThey are perfect as a side dish to a tasty salad or as an aperitif.\u003c\/p\u003e\n\u003cp\u003eAnne Rozès' confit duck gizzards are sold in jars and should be stored in a cool place before serving.\u003c\/p\u003e\n\u003cp\u003eFor optimal enjoyment, it is recommended to warm them slightly.\u003c\/p\u003e\n\u003cp\u003eDiscover this southwestern specialty and enjoy it with family or friends! \u003c\/p\u003e","brand":"Anne Rozes","offers":[{"title":"Glass à 350g","offer_id":45162491183370,"sku":"MP-ENTE-ANNE-2942","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gesierscanardrozes.png?v=1774991880"},{"product_id":"gaensemaegen-confits-aus-dem-perigord-maison-lembert","title":"Confit goose stomachs from Périgord","description":"\u003cp class=\"p1\"\u003eGoose gizzards are larger and more tender than duck gizzards. They also have a more delicate flavor and are less robust. They are ideal for a Périgourdine salad, but can also be served as a main course in a red wine sauce as a ragout.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGoose gizzards are an essential element of Southwestern cuisine. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe goose gizzards are seasoned with salt from Salies one day before cooking and then parboiled.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThey are then packed in cans, covered with goose fat, and sterilized in an autoclave to ensure a shelf life of several years.\u003c\/p\u003e\n\u003cp\u003eThey will complement your tasty salads. Slice the goose gizzards before frying them in a pan to serve them warm on your salad.\u003c\/p\u003e\n\u003cp\u003eEach can contains about 5 to 6 \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003educk gizzards\u003c\/span\u003e.\u003c\/p\u003e","brand":"Maison Lembert","offers":[{"title":"400 g can","offer_id":45302239035658,"sku":"MP-GNS-MAISO-2978","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/gansemagen-confits-aus-dem-perigord-maitre-philippe-filles-maison-lembert-159492.jpg?v=1774991672"},{"product_id":"confit-de-canard-entenconfit-2-keulen-680g-vidal-foie-gras","title":"Confit de Canard (Duck Confit 2 Legs) 680g","description":"\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent legs from ducks that have been fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée\/protected geographical indication).\u003c\/p\u003e\n\u003cp\u003eFirst, the pieces of meat are rubbed with salt—Mr. Vidal uses coarse sea salt from Guérande for this purpose—and left to rest for 3 to 4 days. Then, the meat is covered with its own fat and slowly cooked over a low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting them with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 680g (2 scoops)","offer_id":52105754968330,"sku":"MP-CONF-VIDAL-1777","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-de-canard-entenconfit-maitre-philippe-filles-vidal-821870.jpg?v=1774992220"},{"product_id":"confit-de-canard-entenconfit-4-keulen-1-350g-vidal-foie-gras","title":"Confit de Canard (Duck Confit 4 Legs) 1,350g","description":"\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent legs from ducks that have been fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eQuality certified by the IGP seal (IGP = Indication géographique protégée\/protected geographical indication).\u003c\/p\u003e\n\u003cp\u003eFirst, the pieces of meat are rubbed with salt—Mr. Vidal uses coarse sea salt from Guérande for this purpose—and left to rest for 3 to 4 days. Then, the meat is covered with its own fat and slowly cooked over a low heat.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the can in a warm water bath until the fat becomes liquid, remove the legs and heat them slowly in a pan or in the oven, repeatedly basting them with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms or green beans. It can also be eaten cold: remove the fat, serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Keep the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Vidal","offers":[{"title":"Glass 1350g (4 scoops)","offer_id":52105755427082,"sku":"MP-CONF-VIDAL-1778","price":42.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-de-canard-entenconfit-maitre-philippe-filles-vidal-566759.jpg?v=1774992219"},{"product_id":"confits-de-canard-du-perigord-4-keulen-entenconfit-maison-lembert","title":"Confits de Canard du Périgord 4 Legs - Duck Confit","description":"\u003cp class=\"p1\"\u003eThanks to the \"confit\" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \"confit\" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe \"confit\" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt plug on top. And that was that...\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eJuicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the jar in a warm water bath until the fat melts, 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. In the glass, a full-bodied red from the Southwest, such as a Cahors. Save the remaining duck fat; it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Maison Lembert","offers":[{"title":"Can 1,400 g (4 pieces)","offer_id":52168281555210,"sku":"MP-CONF-MAISO-2513","price":32.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/products\/confits-de-canard-du-perigord-entenconfit-maitre-philippe-filles-maison-lembert-487232.jpg?v=1774991235"},{"product_id":"confits-de-canard-du-perigord-2-keulen-entenconfit-copy","title":"Traditional Goose Confit 2 Legs","description":"\u003cp class=\"p1\"\u003eThanks to the \"confit\" cooking method (which means cooking in its own fat), these duck legs from the Southwest have melt-in-the-mouth tender, flavorful meat. They are easy to prepare: simply reheat the legs in the oven and you are ready to go.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe \"confit\" preparation, long used in Périgord, once allowed the cooked duck to be preserved for several weeks.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp class=\"p1\"\u003eThe \"confit\" meat was placed in earthenware crocks and covered with the fat, which solidified in the cool cellar with a salt-and-spice plug on top. And that was that...\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp class=\"p1\"\u003eJuicy legs from ducks fed mainly on GMO-free corn, preserved in the finest duck fat. Classic French home cooking that warms the body and soul.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the jar in warm water until the fat melts, remove the legs and heat them slowly in a pan or in the oven, basting them with fat repeatedly until the skin is crispy. Serve with potatoes fried in goose 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. In the glass, a full-bodied red from the Southwest, such as a Cahors. Save the remaining goose fat; it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"600g can (2 breast fillets)","offer_id":53803996774666,"sku":"MP-GANS-BOURIETTES-0001","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/7b13a512-image_label.jpg?v=1790620094"},{"product_id":"confit-de-canard-a-lancienne-entenconfit-2-keulen-550g-les-bouriettes","title":"Traditional Duck Confit (2 Duck Legs) 550g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eConfit made the way it is on the farm: two duck legs, four ingredients, plenty of time.\u003c\/h3\u003e\u003cp dir=\"ltr\"\u003eLes Bouriettes is a farm near Martel in the Lot, in northern Quercy, where ducks are raised and processed on-site. Inside the round tin are two whole duck legs from France, nestled in their own fat. When opened, you first see the firm, pale layer of fat, and beneath it, the dark, shrunken meat that comes away from the bone with a fork.\u003c\/p\u003e\u003cp dir=\"ltr\"\u003eThe meat has a rich duck flavor and is tender, as if braised rather than roasted. Gray sea salt from Noirmoutier, 1.4% of the recipe, provides a mild, mineral seasoning; the only other ingredient is pepper: no flavorings, no preservatives, no nitrite curing salt. The difference from industrial confit lies in searing before cooking, which gives the skin color and the fat roasted aromas.\u003c\/p\u003e\u003cblockquote\u003e\u003cp dir=\"ltr\"\u003eThe raw legs are cured in gray salt from Noirmoutier, then rinsed, seared in cast-iron pots, and slowly cooked in duck fat, “à l'ancienne,” as the name suggests. After that, they are placed in the tin with the fat and preserved in it.\u003c\/p\u003e\u003c\/blockquote\u003e\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eOpen the tin in a warm water bath until the fat melts, remove the legs and slowly heat them in a pan or in the oven, basting them repeatedly with the fat until the skin is crispy. Serve with potatoes fried in duck fat with garlic and parsley, mushrooms, or green beans. It can also be eaten cold: remove the fat and serve with onion confit or coarse mustard and a crisp salad. In the glass, a full-bodied red from the southwest, such as a Cahors. Save the remaining duck fat—it is the best frying fat for potatoes.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"Can 550g (2 pieces)","offer_id":53827800039690,"sku":"MP-CANA-BOURIETTES-0001","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/confit-bouriettes_label.jpg?v=1790672049"},{"product_id":"confierte-entenkeulen-in-orangensauce-550g-les-bouriettes","title":"Duck Confit Legs in Orange Sauce 500g - Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eDuck à l'orange, the classic of French bistro cuisine, ready in a can.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes is based in Martel in Quercy, in the heart of the southwest's duck-growing region. In the round can are two confit duck legs and the orange sauce, totaling 550 g, intended for two people. The duck meat comes from France. After opening, all you need is an oven and fifteen minutes.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe sauce is what sets this dish apart from an ordinary confit. Orange juice, as well as oranges and lemons with zest, make up 45% of it, white wine another 45%. Added to this are honey at 5%, a little sugar, and one percent Curaçao. The zest brings the fine bitterness that a duck à l'orange needs, the wine provides the acidity, and the honey rounds it out. The confit meat falls off the bone all by itself.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe legs are confit, meaning they are cooked slowly in their own fat, and placed in the can with the sauce. They are seasoned with sea salt from Noirmoutier, which makes up 1.4% of the sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eWeight: 550 g (2 legs, for 2 people)\u003cbr\u003eMeat: Duck, origin France\u003cbr\u003eSauce: Orange juice, oranges and lemons with zest 45%, white wine 45%, honey 5%, sugar 3%, Curaçao 1%, potato starch, sea salt from Noirmoutier 1.4% (percentages based on the sauce)\u003cbr\u003eAllergens: Sulfites (white wine)\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003ePlace the legs skin-side up in a dish and pour the sauce over them. Bake in the oven at 180°C for 15 to 20 minutes, until the skin takes on color and the sauce reduces slightly. Potatoes fried in duck fat, a potato gratin, or simply a piece of baguette for the sauce go well with this. In the glass, a full-bodied red from the southwest, a Cahors from the immediate neighborhood would be ideal.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"500g can (2 pieces)","offer_id":53835740872970,"sku":"MP-ORAN-BOURIETTES-0001","price":27.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/cuisses-canard-orange-bouriettes_label.jpg?v=1790764077"},{"product_id":"entenmagen-confits-aus-dem-quercy-180g-les-bouriettes","title":"Duck Gizzard Confit from Quercy 180g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eThe classic of salade landaise, sliced lukewarm over the leaves.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes confit in Martel in the Quercy duck gizzards, just as they have always been prepared in the southwest: slowly in their own duck fat until the firm muscle meat becomes tender. The round tin contains 180 g and serves as a starter for three. The list of ingredients has four items and does not contain anything else you would normally find in canned goods: duck gizzards, duck fat, grey sea salt from Noirmoutier with 1.4% and pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA gésier is the muscle stomach of the duck, and it tastes different from any other piece of the animal: significantly stronger than the breast, while firmer in bite and far less fatty than a confit leg. Thanks to the long cooking in fat, it remains firm to the bite without becoming tough. It is seasoned only with salt and pepper, so that nothing comes between you and the meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe gizzards are confited in duck fat and filled into the tin together with the fat. They are seasoned with the grey salt from Noirmoutier, which is also used in the other recipes at the house.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eWeight: 180 g (for 3 people)\u003cbr\u003eIngredients: duck gizzards, duck fat, grey sea salt from Noirmoutier 1.4%, pepper\u003cbr\u003eAllergens: none listed\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Preparation\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eIf necessary, defat in a warm water bath, slice the gizzards and let them become lukewarm in the pan, then fold them under the salad. Classically with leaf salad, walnuts and walnut oil, preferably with fried potatoes or a piece of country bread. In the glass, a strong red from the southwest. Do not throw away the fat in the tin, it is first-class frying fat.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"180g can","offer_id":53835971756298,"sku":"MP-GESI-BOURIETTES-0002","price":12.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/gesiers-canard-confits-les-bouriettes_label.jpg?v=1790772603"},{"product_id":"confit-de-pigeon-taubenconfit-2-teile-630g-les-bouriettes","title":"Confit de Pigeon (Squab Confit 2 Pieces) 630g Les Bouriettes","description":"\u003ch3 dir=\"ltr\"\u003eSquab from the Vendée, confit in duck fat: a Quercy Sunday dinner that is on the table in twenty minutes.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLes Bouriettes is a small cannery in Martel in the Quercy, in the north of the Lot. This can contains two portions of squab in duck fat. The birds come from a farm in the Vendée. The recipe is as short as the house's duck confit: squab, duck fat, grey salt from Noirmoutier and pepper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSquab is dark meat. It tastes stronger than duck and has a slight gamey note, but not the intensity of real game. Slow cooking in fat makes it so tender that it comes off the bone with a fork. The grey salt seasons without overpowering. The squab meat makes up 40% of the can's contents, the rest is mainly the duck fat in which it was cooked.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe squabs are salted with grey salt from Noirmoutier, browned in a cast-iron pot and then slowly cooked in duck fat. Only after that are they put in the can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eTake the pieces out of the fat and brown them in a casserole over high heat for two minutes on each side. Then let simmer for 15 minutes over low heat. As in the southwest, potatoes fried in duck fat, young peas or broad beans go well with it, and a full-bodied red wine from the southwest in a glass.\u003c\/p\u003e You don't have to throw away the remaining duck fat. It keeps in the refrigerator, can also be frozen in portions and gives the next batch of fried potatoes its flavor.\n\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003eGood to know: Farm-raised squab and Palombe\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThis is a farm-raised squab. In contrast, the Salmis de Palombe from the Basque Country contains wild wood pigeon from the autumn hunt.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Conserverie Les Bouriettes","offers":[{"title":"Can of 630g (2 parts)","offer_id":53836621316362,"sku":"MP-PIGE-BOURIETTES-0003","price":24.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/pigeon-confit-les-bouriettes_label.jpg?v=1790773544"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/collections\/confits-de-canard-du-perigord-entenconfit-maitre-philippe-filles-maison-lembert-903584.jpg?v=1790673086","url":"https:\/\/www.maitrephilippe.dk\/en\/collections\/confits-von-ente-und-gans.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}