Duck leg confit from Quebec

Duck leg confit from Quebec

- box of 10 frozen and vacuum-sealed thighs

Transform your kitchen into a bistro by enjoying our Quebec duck confit leg (on the bone) which is crispy and tender at the same time. Here is a dish already well established within our flagship collection which will seduce you with its quality equivalent to that of a restaurant. Whether it is served as a main dish during an evening where feasting is on the menu or as a family meal during the week, you will quickly notice that with this confit, anything goes!

Our confit duck legs are delicately butchered which makes them incredibly meaty and in a class of their own when compared to traditional cuts. The duck confit benefits from slow cooking in its natural fat until the meat is exceptionally tender, without forgetting a very generous seasoning of salt and pepper which highlights the tender aspect of the meat while preserving it. more fragrant.

This dish is super easy to prepare as it is already pre-cooked; Simply place it in the oven and reheat until the duck skin is crispy and bursting with a golden color that brings a smile to your eyes and your appetite. A little pro tip: when reheating this dish, the duck may release extra fat; save it and use it when cooking other dishes. You will be delighted to discover an additional aroma which will add a certain depth in terms of flavor; a touch you didn't even know you needed.

Balance the rich flavor of the duck with a simple salad, a bitter green mixed salad for example, topped with an invigorating vinaigrette. Another option if you feel the call for a good hearty and comforting meal where anything goes, serve Sarladaise potatoes as an accompaniment. If this name “à la Sarladaise” is new to you, a delicious discovery awaits you. These are simply slices of potatoes cooked in duck fat (why not use that famous excess fat that you saved a little earlier?). Each can of duck confit contains 10 individual servings each vacuum sealed. A treat that you can indulge in again and again.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 20 to 25 minutes. 

Baking: Preheat oven to 350°F . In a “Pyrex” dish, cook for 20-25 minutes.

Sous-vide cooking: In boiling water, boil for 20 minutes.

Tip: excess duck fat can be reused for subsequent cooking in your preparations.