Suppliers of Duck Confit and Duck Foie Gras produced in its home region around Gers, in South West France.
The duck meat and livers are conserved in their own fat by slow cooking, with a little salt and pepper as the only additives. To prepare, you simply heat the confit in a frying pan or in the oven, until the skin starts to crisp. Then serve.
They offer much more (see list below) - so a look at their website is recommended.
Delivery is charged at a reasonable
ProductsCassoulet Cassoulet D'Escargots (Snails) Charcuterie Duck Fat Duck Confit Fish soup Foie Gras Pate Goose Confit Goose fat for confit Jam & preserves Mushrooms - dried Mustard - French Olive Oil - Cepe / Porcini flavoured Olive Oil - flavoured Ratatouille - jars or tins Rillettes Snail / Escargot Dish Snail / Escargot Shells Snail / Escargots - tongs & forks Snail / Escargots Forks Snail / Escargots Tongs Snails / Escargots - tinned Tapenade Truffle Oil Truffles - bottled or tinned