Duck Leg Confit, Seasoned and Slow Cooked

La Belle Farm’s duck leg confit is a classic French preparation done the traditional way — seasoned simply, slow-cooked gently, and ready to reheat to crispy perfection. Each leg is cured with garlic, shallots, salt, and spices, then slowly poached in rendered duck fat until the meat becomes exceptionally tender, rich, and deeply flavorful. The result is confit with a silky texture, bronzed skin, and that unmistakable savory aroma only true, long-cooked duck can deliver.

Preparing it at home couldn’t be easier: crisp the skin in a hot skillet or roast briefly in the oven to achieve a beautifully crackling exterior while keeping the meat moist underneath. Serve with roasted potatoes cooked in the leftover duck fat, nestle it into cassoulet, shred it into salads, tacos, and pastas, or pair with lentils, braised greens, or a bright fruit compote. Confit is one of the great foundations of French cuisine, and these legs provide restaurant-quality results with virtually no effort.

Produced in Sullivan County, New York, La Belle Farm is renowned for its meticulous craft and world-class duck products. Their careful breeding, humane practices, and air-chilled processing ensure clean flavor, excellent texture, and superior consistency. Trusted by chefs nationwide, La Belle brings authentic French technique to the American table with confit that’s elegant, effortless, and extraordinarily delicious.