Brome Lake Ducks | Duck legs confit

Ready to heat

Duck legs confit

Prepared according to a traditional French recipe, our duck confit will satiate either as an appetizer in a warm salad with fruit vinaigrette or as the main course with your favourite vegetable. What do you feel like today?

Preparation

Our fully cooked confit requires no special preparation. Simply heat for 15 minutes and serve.

Cooking instructions

For tender meat and crispy skin, the best way to heat duck legs confit is on the top rack of a very hot oven. Cooking time may vary depending on oven.

Microwave

Cooking: 2 minutes

Use to make a warm salad

Place duck legs confit in a microwave safe dish.
Heat on high for 1½ to 2 minutes.
Remove skin and bones, add the meat to your favourite salad and dress with raspberry vinaigrette.

Oven

Cooking: 15 minutes

Preheat oven to 400 °F (200 °C). Place duck confit skin side up in a roasting pan on the middle rack of oven.
Cover. Heat for 10 minutes.
Uncover and bake under broil to obtain a golden crispy skin.

Nutrition facts

Duck confit is a culinary specialty from the Gascogne region in France. According to the traditional recipe, the meat must be cooked for more than an hour in its own hot fat, then jarred and covered in fat so that no air comes into contact with the meat and spoils it. In the old days, this process, along with salting, was one of the only ways to keep meat for periods of a few months up to a year.

Suggested sides

Enjoy with a simple green salad, preferably using curly lettuce (chicory, niçoise) or a baby spinach salad topped with freshly grated Parmesan.

Duck legs confit can also be served with a salad of fresh pears, walnut halves and Quebec blue cheese such as Ciel de Charlevoix (cow's milk), Chèvre-Noit (goat's milk) or Bleu de la Moutonnière (sheep's milk).

Preparation

Cooking instructions

Microwave

Oven

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