Confit duck leg

Premium quality and high end-user performance Confit duck leg. Confit is a calling card of high French cuisine. Long baking (stewing) of meat in its own juice (fat) at low temperatures (80-100 °C). This method of cooking allows to save and multiply the taste. Produced from duck meat grown by progressive technology without hormonal and stimulating agents and GMO.

Proteins 12,0
Fats 45,0
Carbohydrates 0,0
Caloricity 450
30 days
4±2 °C
75±5 %
460 g