Duck legs confit (2x)


Weight: 200 g

Defrost time: 25 minutes

Internal cooking temperature: 74 °C (165 °F)

Preferred cooking method: On the stove or in the oven.

Breeding: Élevage Naturel Rougié 

Breeding DetailsThe Rougié family, which has existed since 1875, began transmitting its know-how to Quebec in 2005 by producing in the Eastern Townships with family and artisanal farms. Rougié raises the birds naturally in temperate buildings, well ventilated and regularly cleaned. Animals move freely and have access to fresh water at all times. They are fed vegetable grains and raised without antibiotics, hormones or drugs. Rougié's philosophy is based on respect for animal well-being, artisanal methods, and a passion for their profession shared by the entire team.

2 duck legs per package

Ingredientsduck legs, salt, pepper, melted duck fat

Cooking au four

  1. Preheat the oven to 200°C (400°F).
  2. Place the duck legs in a roasting pan (skin side up) and cover.
  3. Heat for 10 minutes or 20 minutes if frozen. 
  4. Remove the lid and finish the cooking broil until skin is golden brown and crispy.

How to prepare it? 

A very versatile product (so tasty that you could put it everywhere)! Pasta, pizza, salad, cassoulet, eggs Benedict, sandwiches, appetizers, tacos, poutine or simply served with seasonal vegetables.


Mulard-type duck is used for confit thighs. 

Élevage Rougié has CLT animal welfare certifications for catching and transport
- Agriculture durable
- Sans hormone
- Without antibiotics