Duck Confit
Melting duck
Homemade recipe
Ready-to-eat meals
An iconic recipe from the Southwest, simmered with tradition and patience.
This duck confit is prepared according to the authentic Landes recipe, with duck legs slowly preserved in their own fat , seasoned simply with salt. The result: tender , tasty and intensely fragrant flesh.
Maison Fayard perpetuates French culinary know-how with uncompromisingly cooked products, to share during warm meals or to enhance an everyday menu.
Ingredients
Duck legs, Duck fat, Salt.
Storage
Keep refrigerated.
Consume quickly after opening.
Pack size: 500 g (2 legs)
Preparation tips
Pan-fry: brown legs skin-side down in a little duck fat, then flip and cook the other side.
Oven: place legs in an ovenproof dish and heat for 15 minutes in a hot oven (410°F).
Average nutritional values per leg (150 g)
Energy: 460 kcal / 1925 kJ
Fat: 33 g, of which saturated fat: 10 g
Carbohydrate: 1 g, of which sugars: 1 g
Protein: 39 g
Cholesterol: 190 mg
Sodium: 830 mg
Potassium: 500 mg
Calcium: 10 mg
Iron: 3 mg
Choose options
The perfect match according to Maison Fayard
Food pairings & tasting tips
Perfect match
Serve these golden-brown confit thighs with duck-fat sautéed potatoes or a crisp, garlicky green salad . This dish pairs perfectly with pan-fried mushrooms or roasted vegetables .
Wine side
Choose a red wine from the South West with a generous character: Madiran , Cahors or a structured Côtes-de-Gascogne , to balance the richness of the candied meat.
Fayard House Council
Preheat the oven to 210°C (410°F) . Arrange the thighs in a dish and let them heat for 15 minutes , skin side up, for a crispy effect.
For quick cooking, brown them in a pan for 5 minutes on each side in a little duck fat.
100% French product
Guaranteed origin, local recipes.
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