RougieConfit of Duck Legs, 4 legs, 52.91oz.

This canned duck is delicious. There are plentiful servings. I highly recommend this product.

I love duck and this is simply delicious. Plus, the duck fat is great for using in a variety of recipes.

BUY IT. JUST DO IT. I love to cook and am a self proclaimed foodie, so the idea of having a canned meat be tasty had me skeptical. Images of vienna sausages and SPAM making me dubious. I love duck, but cooking it right takes time and patience. For this, I craked the can, pulled out the legs and put them in an oven per directions on sheet pan to warm and then tossed them skin side down in a pan to do a quick sear. IT WAS MAGICAL. The skin had the most delicate crunch, almost like a butter cracker when you bit through it. The meat was fall apart tender and juicy and packed with so much flavor! It was so incredibly delicious. And don't forget that fat! The remaining fat in the can is liquid gold to a chef and can be used to fry chicken or veggies in to add another depth of flavor to a dish or even used as a finishing oil for potatoes or warm salads. A jar of duck fat in the store costs around $15-20 and I got 2 jars out of this can. 10 out of 10 would reccomend for the foodie, the beginner chef wanting to impress with an easy dish and the expert wanting a quick easy delicious meal.

I am French, and order always this item which reminds me my French Cuisine !!!!!!I make with duck leg confit a French specialty " Le Hachis Parmentier " , absolutely delicious , and also with Duck leg confit you can bake some potatoes as we say in French " pommes de terre Sarladaises !!!!!!! Bon Appétit !!!!!!!

I just served this duck confit for Christmas Eve dinner and it was amazing. Absolute delicious. Sometimes confit can be a bit salty but that was not the case here. The meat was perfectly seasoned. Some reviewers seemed to have an issue with the legs falling apart, but I had no problem using a small spatula to gently lift the legs out of the duck fat. I was pleasantly surprised at the generous size of the legs. I placed them over steamed red potatoes that had been slightly “smashed” and salted. I baked them at 425 degrees for about 40-45 minutes, until the dish was hot and the skin crispy. A small green vinaigrette salad was all that was needed to round out the meal. Such a gourmet meal and yet so simple. This will be my go-to now for a special meal. I plan to order it again and possibly give it as a gift. P.S. I’d recommend pouring the remaining fat through a mesh strainer before storing for later use.

A very nice treat to have on-hand. Keeps for years and is quick to prepare, Compares favorably with homemade and restaurant confit. The bad news is that the (2024) price has more than doubled in the last couple of years.A quick suggestion: I try to order in cool weather when the duck fat will stay solid (below 75 deg. F). The legs are very tender and fragile and may break up sloshing around the can if shipped a long distance in hot summer weather.

So good!

I had not had duck confit before, I thought the flavor was fantastic! It was easy to remove the unnecessary fat for my recipe and the taste and texture were spectacular.