Confit is an age-old conservation technique. Flavoured meat (duck, goose, or pork) was traditionally cooked in fat, packed into glass or earthenware jars and covered in fat or oil, and stored in the larder, cellar, or the coolest part of the house.
Duck legs, flavoured and cooked in duck fat, ideal for timbales, main courses, etc. Vacuum-packed in duck fat.
Duck wings, flavoured and cooked in duck fat, ideal for timbales, main courses, etc. Vacuum-packed in duck fat, in bags of 10 units.
Duck gizzards, flavoured and cooked in duck fat, ideal for salads, main courses, etc. Vacuum-packed in duck fat, in bags of 10 units.