Castaing Duck Leg Confit

TASTING NOTES FROM THE CURATOR

The Duck Leg Confit from Castaing is prepared the traditional way—with fat and salt. It’s simple, but the result is incredible, largely because Castaing always uses only the best quality ingredients. Each leg is of considerable size, and the duck meat is succulent and fall-off-the-bone tender.

Our Castaing Duck Leg Confit comes in two variants: two legs in a glass jar, and four legs in a tin can.

PREPARATION AND PAIRINGS

You can reheat the duck leg confit directly on a pan, or grill them in an oven with the skin side up. Serve with some roast potatoes, a side salad, or cep mushrooms. Pair with a Bordeaux red, or a Rhone Valley white.

A LONG LINE OF EXCELLENCE

The Castaing family have been at the forefront of fine French gastronomy for generations, from as far back as 1900. But it wasn’t until 1925, when Joseph Castaing founded Maison Castaing that the family cemented its role as ambassadors of fine food. Located in Landes in the South of France, the company makes and distributes the finest foie gras, terrines, confit, and other gastronomic delights to various prestigious hotels, restaurants, retailers, and delicatessens worldwide.

Storage Instructions

Store your unopened jar in a clean, cool, dark, dry place. Once opened, you can store the entire jar in the refrigerator. It will last up to 3 days.