Comtesse du Barry duck leg confit is so soft and melts in the mouth, it is thanks to long hours of gentle cooking of the Label Rouge South-West duck from which it comes. Rich in meat, this confit is prepared with noble pieces of duck, checked one by one and seasoned with Guérande salt.
Tasting tips
Place the confit skin side down in a frying pan, brown slightly then heat over low heat, covered, for 5 to 7 minutes, turning occasionally.
It can be enjoyed with our mashed potatoes with porcini mushrooms, pan-fried green beans or even cooked lentils.
