Rougie Duck Leg Confit – 4 Legs in a Tin - 1.35 kg denmark tenderness

tenderness

bursting with aromas of honeyed yellow orchard fruit

the diets of our cattle compose of cereal grains (wheat

the 2003 Pavillon Rouge du Chateau Margaux is a sleeper of the vintage

Rougie Duck Leg Confit – 4 Legs in a Tin - 1.35 kg denmark tendernessAnother specialty of Gascony, confit is a time honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougie is that all the hard work is done for you. All you have to do is to heat it and enjoy you can also use this tender confit to prepare a cassoulet, or roast