2 legs. A soft and melting confit, prepared with beautiful farm duck thighs from the South West seasoned with Guérande salt.
These thighs come from ducks from the South-West fattened with whole grain yellow corn and raised in the open air in accordance with Label Rouge specifications.
Place the confit skin side down in a pan, brown lightly then heat over low heat and cover for 5 to 7 minutes, turning occasionally. It can be enjoyed with our mashed potatoes with porcini mushrooms, a pan of green beans or even cooked lentils.