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Duck Confit, House-made - pkg

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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 23 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.

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Region Massachusetts
Country of Origin United States
Producer Formaggio Kitchen
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Formaggio Kitchen

The Formaggio Kitchen family of stores began in 1978 with a vision of creating a European shopping experience in Cambridge. Today, owners Ihsan and Valerie Gurdal operate four stores: Formaggio Kitchen Cambridge, Formaggio Kitchen Kendall, Formaggio Kitchen South End and Formaggio Kitchen Essex Market.

We travel throughout the US and Europe visiting dairies, cheesemakers and agers of artisan cheese whose products we bring to our stores so that our customers can experience the wonders of these artisan producers. We produce many of our own products in our kitchen and bakery - all from scratch and using time-tested traditional recipes with the best ingredients available. We are particularly proud of our charcuterie program, which has won numerous Good Food Awards, our catering department which makes our much-loved Pimento Cheese and Spiced Pita Chips and our bakery and their housemade granola, cornmeal biscotti and teacakes.

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