A traditional French sausage made of all natural duck and pork, flavored with figs and brandy. Duck and pork are encased together and blended with brandy, sweet figs, garlic and spices. Complex, full flavored and delicious. Serve grilled with rustic bread, or cold sliced with other meats and cheeses.
Smoke-cooked ducks will be moist and juicy, provided that you don't cook them too long. You'll know if your ducks are overcooked when they shrink up, turn grey in the center, and become tough and dry. If that happens, don't blame the duck. You smoked it too long.
All natural duck legs include thigh and drumstick - no backbone or ribs. Perfect as a main dish or great as an addition to salads, stews or pasta dishes, these duck legs are free of marination, seasonings or other additives.
Duck Leg Confit is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking