Duck, Goose & Pork Confit

Confit is meat preserved in its on fat. All you need to do is heat it up.To prepare at home, heat in a hot frying pan or oven (Spoon out the fat as you go. Don’t overheat otherwise meat will toughen.)
The Duck & Goose Confit are heated for 8/10 minutes until the skin is starting to crisp. We do it in a hot frying pan: 3 minutes skin side down, 3 minutes skin side up then 2 minutes skin side down again.
Magret, Saucisses and Pork Confit can be eaten hot or cold but are best used cold, sliced or shredded and stirred into pasta etc.
The Saucisses (3 mins?) & Pork (6 mins?) need less time than the duck confit. Use the Saucisses as they are or chopped in pasta, risotto, salad etc.
The Pork Confit can be sliced or shred & prepare as per Saucisses above. GREAT with Ratatouille.

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£12.05 Duck Confit 2 cuisses/legs 765g

2 Legs/Cuisses of Confit de Canard in 1 tin. Confit de Canard reared by farmers in le Gers and processed near Samatan by les Fleurons de Samatan, their cooperative. As tasty as duck can be! Heat for 8/10 minutes until the...

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£18.30 Duck Confit 4 cuisses/legs 1350g

4 Legs/Cuisses of Confit de Canard in 1 tin. Confit de Canard reared by farmers in le Gers and processed near Samatan by les Fleurons de Samatan, their cooperative. As tasty as duck can be! Heat for 8/10 minutes until the...

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£40.75 Duck Confit 10 cuisses/legs 3825g

from the same producer as our Goose Confit. Heat for 8/10 minutes until the skin is starting to crisp. We do it in a hot frying pan: 3 minutes skin side down, 3 minutes skin side up then 2 minutes skin side down again. ...

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£9.60 Confit of Duck Magret/Breast 400g

Serves 2. Eat hot or cold sliced or shredded. We actually prefer it cold in salad or stirred into cooked pasta (make sure you keep the fat for later, it's the tastiest part!)Confit de Canard reared by farmers in le Gers...

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£8.45 Gésiers de Canard Confits 400g

Confit of duck gizzards for Salade Paysanne, Périgord etc. Apart from the feet and the beak the French don't waste anything from a duck. To those who find the idea of 'gizzards' disgusting, think of them as...

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£13.50 Goose Confit 1 cuisse/leg 800g

Confit d'Oie reared in the forests of les Landes and processed near Albi by the Conserverie Lascroux who have been in the business for over a century.As tasty as goose can be! Heat for 8/10 minutes until the skin is starting...

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£16.25 Confit de Porc Basque (filet) 750g

Confit of Basque pork fillet preserved in pork fat from free-range pigs. Serves 4. If you are 50 or over you may remember that pork used to taste like this. Slice or shred & fry lightly or use cold. Serves 3 large or 6...

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£7.95 Confit de Cotes de Porc (Costilles) 450g

Confit of Basque spare ribs preserved in pork fat from free-range pigs. If you are 50 or over you may remember that pork used to taste like this. Serves...

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£12.70 Saucisses de Porc Confites Basques 550g

8/9 very dense and very tasty sausages preserved in pork fat. Solid meat with salt, pepper, garlic and Piment d'Espelette from free-range pigs! If you are 50 or over you may remember that pork used to taste like this.3 large...

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Confit

Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird but also from the breast. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France (Gers, Toulouse, Dordogne, etc.) and are used in dishes such as cassoulet. Confit preparations originated as a means of preserving meats without refrigeration.