Duck Leg Confit

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Duck Leg Confit is a classic French cooking method in which duck legs are salt-cured, slowly cooked in their own fat, and then stored in that fat. The duck legs are lightly salted and then slowly cooked in rendered duck fat at a low temperature (usually around 200 degrees Fahrenheit) for several hours until they are tender and fully cooked. The duck legs are then cooled and stored in the fat, which helps to preserve them. This method of cooking produces a rich, tender, and delicious dish that is perfect for a special occasion.

Each Bone In Leg & Thigh is a 5-6oz. Portion, Ships Frozen

Confit is a French word and is a reference to anything slow-cooked in a liquid. When referring to Duck confit, however, it is a specific method of cooking duck in it's own fat which, makes this one of the most delicious ways of preparing duck you'll ever experience.