Duck Confit & Zucchini Ensemble Kit

Tasting Notes of the Curator

The IGP Duck Leg Confit from France embodies time-honored craftsmanship. Each leg is slowly poached in its own fat until the skin turns golden and the meat falls effortlessly from the bone. The result is deeply savory, rich, and full of character — the taste of Gascony’s rustic kitchens brought home. Balancing its indulgence, the Green Zucchini from France adds brightness and life. Its tender texture and subtle sweetness bring contrast to the duck’s salt and depth, creating a dish that feels both nourishing and luxurious. When sautéed or roasted, the zucchini develops a light caramelized edge that mirrors the duck’s crisped skin — a dialogue of flavors between earth and fire.

What’s in this bundle

• 2 x IGP Duck Leg Confit from France, 300–350g (total of 2 legs)
• Green Zucchini from France – Approx. 500g

Pairings and Suggestions

Pan-Crisped Duck Confit with Sautéed Zucchini

• Heat a skillet over medium heat and place the duck confit legs skin-side down. Allow it to crisp for 6–8 minutes until golden and fragrant. You’ll know it’s ready when you see that golden crispy skin. No need to season the duck. It’s already ready!
• In a separate pan, slice the zucchini into ribbons or coins and sauté with olive oil, sea salt, and black pepper until tender.
• Serve the duck over the zucchini, spooning a little of the rendered duck fat over the vegetables for depth and aroma.
• This dish pairs beautifully with roasted potatoes, a green salad, or a warm baguette to soak up the juices.

The Philosophy of Less

In French cooking, simplicity is sacred. The art lies not in doing more but in doing enough — letting the ingredients speak without adornment. This meal captures that spirit: rich yet balanced, indulgent yet grounded. The confit tells a story of patience; the zucchini, of freshness and restraint. Together, they remind us that pleasure need not be loud — it can exist in silence, in balance, in the first golden bite that asks for nothing else.

Storage Instructions

Keep the duck confit refrigerated until ready to cook and heat thoroughly before serving. The zucchini should be stored chilled and enjoyed within 2–3 days for peak freshness.