Moulard Duck Leg Confit with Duck Fat

This duck leg confit is a classic French preparation made from four moulard duck legs slowly cooked and preserved in their own fat. This traditional confit method gently renders the meat tender while locking in moisture and flavor, resulting in duck that is rich, succulent, and deeply savory.

The legs are seasoned simply with salt and pepper before being cooked low and slow in duck fat, allowing the meat to become meltingly tender while developing clean, concentrated flavor. Fully cooked and ready to heat, the duck legs can be crisped in a pan or oven for a golden skin, shredded for salads or cassoulet-style dishes, or served whole as an elegant centerpiece with minimal preparation.

Rougié’s duck and foie gras heritage dates back to 1875 in southwestern France, where the family built its reputation through close collaboration with chefs and a commitment to traditional technique. Today, Rougié confit remains a staple in professional kitchens, valued for its consistency, craftsmanship, and authentic French character.