ROUGIE Moulard Duck Leg Confit with Duck Fat (4 legs)

It sounds like you’re talking about “Confit de Canard” or duck confit, which is indeed a classic and indulgent French dish. Confit de Canard is made by slowly cooking duck legs in their own fat until they are exquisitely tender and full of flavor. Once cooked, the duck can be stored in its fat and preserved for a longer period.

If your confit is ready-to-eat, that means the long cooking process has already been done for you, and all you need to do is to reheat it. Here’s a simple method to reheat and serve duck confit:

Reheating Duck Confit:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Skin side down: Place the duck confit legs skin side down in a cold ovenproof skillet. This will help render some of the fat out of the skin, ensuring that it crisps up nicely.
3. Slowly heat: Turn the stove to medium and let the duck legs heat up slowly, allowing the skin to begin rendering and becoming golden.
4. Transfer to the oven: Once the skin has begun to turn golden (after about 7-10 minutes), transfer the skillet to the preheated oven. This will allow the duck to heat all the way through.
5. Flip for crispy skin: After about 15 minutes in the oven, flip the duck legs so the skin side is up, and roast for another 5-10 minutes or until the skin is crisp to your liking.
6. Serve: Remove from the oven and let it rest for a couple of minutes before serving.

Serving Suggestions: Roasted Potatoes or Salad with a full-bodied red wine, like a Bordeaux or Malbec