Moist, tasty and delicious... Rediscover the real taste of confit with this new recipe with a south-western flavour, prepared with two beautiful duck legs decorated with piquillos and seasoned with Espelette pepper. A real treat!

If Comtesse du Barry's duck leg confit is so soft and melting in the mouth, it is thanks to the long hours of gentle cooking of the IGP Sud-Ouest duck from which it is made.

Packaging :

775 g : tin

Tasting advice :

Hot :
In a frying pan: Place the confit skin side down in a frying pan with a little fat. Lightly brown and reheat over a low heat, covered, for about
covered for about 5 to 7 minutes (turn the pieces from time to time). Serve immediately.

Traditional oven : covered for 15 minutes at 180°C

Microwave : 5 minutes at 750 watts in a suitable dish.

Cold : degrease carefully, cut into slices.

To accompany :
It can be eaten hot, with our duchesse of potatoes with ceps or Sarlatan potatoes, or cold
sliced on a bed of dandelion, lamb's lettuce or purslane with hard-boiled eggs, peppers and black olives!

Complementary products :
Madiran, Red Bordeaux, Mashed potatoes with ceps.