Duck Leg Confit


What it is:  Duck Leg Confit; duck legs, slowly cooked in their own fat until fall-apart tender.

Details:  2 vacuum-packed fully-cooked legs, each weighing approximately 1/2-pound; $15. These will last 1-month in the refrigerator or up to two-years in the freezer.

Who makes it:  Sonoma Artisan Foie Gras, Francofile farmers in the Sonoma Valley, California.

Why I love it:  If you've spent much time in France, chances are you've sampled confit in some form or another. Duck legs are the most common and coveted cuts with which to prepare confit and those produced by Sonoma Artisan Foie Gras rank in the best-of category. The Gonzalez family learned their artisanal methods first-hand on the Dubois family farm in the heart of France's foie gras region, the Dordogne. The legs off their Moulard ducks are characterized by their luscious fat and are slowly cooked until an exceedingly tender and savory confit is achieved. Whenever I crave the French experience, I don't have to look very far.

How I’ll use this in my kitchen:  Duck confit is perfect picnic fare, tucked in alongside some cheese, baguette, Boat Street's Pickled Mission Figs and a bottle of good Pinot Noir. For a quick salad, I'll pull the meat off the bone, toss it with sliced pears, arugula and Roasted Hazelnuts and dress it with hazelnut oil vinaigrette. Or I'll add it to a raddichio, endive and apple salad with apple cider vinaigrette. A classic cassoulet is surely in order and this already-cooked duck leg confit will make the preparation that much easier.  If you want to go the traditional route, prepare these simply, crisped in the oven, alongside potatoes sautéed in Duck Fat (called 'pommes sarladaises') and a nice crisp green salad.

Sonoma Artisan Foie Gras
Sonoma, CA

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