Signature of the house! Duck leg confit is a traditional dish of the south west of France. Best to eat with roast potato and to serve red wine from Languedoc of Bordeaux region
Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurized & frozen
Packaging: Frozen vacuum packed Wine Pairing: Light red and soft tannin, medium to full bodied Cote Rotie, Brune et Blonde 2004/7
Weight: 220 grams + duck fat
Ingredients: Duck leg, duck fat, bay leaf, pepper, nitrite salt, seasoning
