The meat is cooked in its own fat, providing a range of benefits. According to INRA (French national institute for agricultural research), using duck fat in cooking has a range of unique health benefits, including increased life expectancy.
Ingredients: Duck meat (2 legs), duck fat, salt, pepper
Place the jar in a bain-marie to melt the fat, then remove the confit. Grill or fry the meat until the skin is golden in colour. Use the fat to fry vegetables such as sautéed potatoes or green beans. Wild mushrooms (or other mushroom varieties) are also a great accompaniment to duck.
Enjoy our Gers duck confit with a Côtes de Gascogne, Côtes de Saint-Mont or Madiran wine.