For 2 people

Traditionally conserved - store up to 3 years

Fresh duck legs are firstly seasoned and then placed into large pans. Over a low heat the duck fat melts and slowly cooks the meat. The confit duck legs develop a fabulous flavour which is why they have become so reputed.

Preparation tip : open the jar and place in a bain marie to melt the fat. Remove and drain the duck legs of any excess fat, gently fry until golden. Ideally served with cêpes (porcini mushrooms), potatoes and green beans.

Ingredients : 2 duck legs (50% minimum), duck fat, salt, pepper

Suggestion of presentation : click here.