Duck Confit 2 Thighs - 500g

COMPOSITION:

Duck legs confit in their fat, salt. Meat of France origin.

CHEF'S ADVICE:

Open the box and put it in a double boiler to melt the fat. Grill the thighs in the oven or in the pan, and enjoy with porcini mushrooms or potatoes sautéed in fat. Confit is a dish from the South West! A well roasted confit duck leg in the oven becomes very crispy. It is haute cuisine that we can all try. For this confit, the ducks are specially raised by Mr. Marty in Plaigne, a small village lost in the hills around Castelnaudary.

Le Coustelous:

Created in 1993, in Castelnaudary, the restaurant Le Coustelous quickly became a reference in the Aude and Languedoc-Roussillon regions (recognized in the Michelin Guide). Its quality cuisine was awarded with the titles of Maître Restaurateur and member of the Culinary College of France, and is made up of fresh products. Its culinary specialties such as foie gras, duck confit, cassoulet (from Castelnaudary) but also févoulade or lentillade, contributes to the fact that France has made gastronomy a trademark. Few other countries have such diversity and quality of food. Coustelous products have become a real benchmark in terms of quality of taste and ethics.

If you want to feast do not hesitate to order these fabulous products to delight your taste buds.