Duck Confit

Canard Confit Gras du Périgord 4/5 Cuisses Protected Geographical Indication of Périgord - 1,350gr. According to the traditional recipe, the Périgord duck legs are carefully trimmed and salted before being simmered in our pots, until obtaining a tender, melting meat confit. Instructions for use: Gently remove the fat from the thighs and brown in a pan or in the oven until the skin takes on a nice golden brown. It can be served with potatoes or mushrooms fried in thigh fat. La Maison Beyne was born in Eymet in 1927 and is committed to authentic and tasty gastronomy, which will not fail to seduce you, both for the abundant richness of the dishes and for the delicacy of its surprising flavours.