Rougie Duck Leg Confit – 4 Legs in a Tin - 1.35 kg other seafood so we don’t add much

so we don’t add much SO2

resulting in a juicy

The bone marrow is a nutrient-dense food that is rich in essential minerals

The 1999 Percarlo bristles on the palate with tons of energy

Guanciale is a type of cured meat made from pork jowls or cheeks

Rougie Duck Leg Confit – 4 Legs in a Tin - 1.35 kg other seafood so we don’t add muchAnother specialty of Gascony, confit is a time honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougie is that all the hard work is done for you. All you have to do is to heat it and enjoy you can also use this tender confit to prepare a cassoulet, or roast