We make our Duck Confit in house. We cure duck legs in a slat and spice mixture for 48 hours, this gives our duck a unique flavor profile. We then slow cook duck legs in 100% duck fat on low heat for 8 hours, slowly cooking them to fall-off-the-bone perfection.

Our duck confit is the perfect dish served with a fresh summer salad or for cooking in a traditional hearty winter cassoulet.

Keep refrigerated or frozen. Thaw in refrigerator overnight. Keep raw meat and poultry separate from other foods. Wash work surfaces including cutting boards, utensils and hands after touching raw meat or poultry. Cook thoroughly.