Rougie Duck Leg Confit – 4 Legs in a Tin - 1.35 kg fat The glories here are Barruol’s

The glories here are Barruol’s single vineyard/special cuvees of Gigondas

multiple layers of flavor

the vinegar is transferred to a series of smaller barrels made from different types of wood

also one of South Australia’s “good guys

Full-bodied

Rougie Duck Leg Confit – 4 Legs in a Tin - 1.35 kg fat The glories here are Barruol’sAnother 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