Duck Confit, House-made - pkg


Formaggio Kitchen Exclusive

Country of Origin: United States
Region: Massachusetts
City / Village: Cambridge
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We cure fresh Moulard duck legs for three days in a blend of parsley, thyme, shallots, garlic, salt and pepper.  After the cure, the legs are rinsed and gently poached in a silky pool of duck fat.  Once the legs are cooled, they remain in their fat for a week.  Once ready, we package two legs (about 14 ounces) in a vacuum sealed bag with plenty of their rendered fat to help preserve them.

There are several great ways to use our duck legs, but one of our favorites is to pull the meat off the bone and spread over a green salad.  If you want to reheat, you can put the sealed bag in a pot of gently boiling water for ten minutes at which point, the meat should be warmed through.  You can also reheat them in a pre-heated oven at 325F for 15 minutes.

Produced By: Formaggio Kitchen
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Duck Confit, House-made - pkg
Product ID: 02252
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