Confit duck legs 4 Pers.- Lembert -1400g
A typical Périgord dish, duck confits are traditionally served with Sarlat potatoes and a fricassee of ceps. This confit has a Protected Geographical Indication (IGP label) allowing to certify that the product is made from a duck raised in Périgord.
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Candied" cooking (which means cooking in its own fat) gives our Southwestern duck legs a melting and tasty meat.
Used for a very long time in Périgord, candied cooking used to preserve cooked stews for several weeks. They were then put in "toupines" (clay vessels) in the ground once the meat had been preserved, and then covered with fat .
- Type of product
- homemade regional meals
- Duck leg, fat, salt, pepper
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