Confit Duck 1 Leg Excellence Vac Packed 210g - Jean Larnaudie


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Confit Duck 1 Leg Excellence Vac Packed

Originally and emblematic of Southwestern cuisine, this perfectly soft duck leg is confit in its fat as tradition dictates. From a traditional breeding in the heart of the South-West, you are guaranteed a refined product, vacuum-packed for more freshness. To be served with vegetables: porcini mushrooms, green beans or sautéed potatoes with garlic and parsley.

Easy to prepare: Reheat in the oven or grill for a few minutes, until the skin becomes golden and crispy.

Ingredients: Duck leg from the South-West (75% - origin France), duck fat, salt.

Who is Jean Larnaudie?

Anchored for almost 70 years in the Lot en Quercy, Jean Larnaudie is above all men and women attached to French regional know-how and passionate about this essential delicacy of the end of the year celebrations: Foie Gras.
In order to offer you exceptional Foies Gras, special attention is paid to the quality of raw materials and the selection of foie gras. A know-how that is passed on from generation to generation.

Confit Duck 1 Leg Excellence Vac Packed

Customer Reviews

Based on 3 reviews

I could never do them this nice. But I also can’t pop the hood.

Unsure !

I ordered 4 of these duck confit. They were packed in vac pack bags and arrived with other products I ordered. When the parcel arrived it appeared to have been in transport for sometime and during days that were a bit warmer. When the parcel was unpacked the duck confit was warm and did not her any cool packaging around it. Unfortunately we were so unsure if it was safe to eat having been so warm we did not eat it. Other products were fine but would not risk meat products again.

Confit Duck can be stored at ambiant temperature for months. The duck meat is cooked in its fat at 73°C (following the Pasteurization process). French families usually store their confit duck or pork in glass jars for months and even years.

Martin Arrowsmith

I ordered two confit duck legs and they were magnificent, juicy, tasty and delectable. I cooked them with celeriac mash, radicchio, fresh figs, pomegranate molasses and baby asparagus all topped with a port wine jus.