La Maison du Gibier

Confit duck legs (2x250)


Weight : 200g

Thawing time: 25 minutes

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

Optimal cooking method: In the pan or in the oven.

Aging : Natural Rougié

Breeding Details : The Rougié family, which has existed since 1875, began to transmit its know-how to Quebec in 2005 by producing in the eastern cantons with family and artisanal farms. Rougié raises the birds naturally in temperate, well-ventilated and regularly cleaned buildings. The animals move freely and have access to fresh water at all times. They benefit from a diet of plant grains and are raised without antibiotics, hormones or medications. Rougié's philosophy is based on respect for animal welfare, artisanal methods, and a passion for their profession shared by the entire team.

* 2 duck legs per package

Ingredients : duck legs, salt, pepper, melted duck fat

Baking in the oven

  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 cover and finish the cooking Grill until skin is golden 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 accompanied by seasonal vegetables.

Information :

Mulard type duck is used for confit legs.

Élevage Rougié has CLT animal welfare certifications for catching and transport
- Sustainable agriculture
- Hormone free
- Without antibiotics

Warm salad with duck confit, raspberries and cranberries

Warm salad with duck confit, raspberries and cranberries