Clos Saint Sozy, Confit de Canard


Duck leg confit with duck fat is one of the essential Southwestern specialties, their fabulous taste and textures will seduce you. Can be enjoyed all year.

Just put the tin in hot water to help the fat melt, remove the duck legs from the tin and bake them in the traditional oven or pan fry!

Two options:
• Two duck legs minimum. 760g
• Four duck legs minimun. 1,240g





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