The Confit Candidate
Duck leg confit is one of the great dishes of French cuisine — and it starts with the right bird. Our Fraser Valley duck legs are free-range, antibiotic-free, and rich with the deeply flavoured dark meat that makes confit, braises, and roasts genuinely unforgettable. Each pack contains 1 leg with attached thigh, approximately 140–150g.
Why Fraser Valley Duck and Goose?
- Free-range — humanely raised in the Fraser Valley, BC
- No antibiotics, no added hormones
- Rich dark meat — more flavourful than chicken, built for slow cooking
- Leg + thigh in one piece — maximum meat, maximum flavour
- Approx 140–150g per piece
How to cook it:
For confit: cure overnight in salt and herbs, then slow-cook submerged in duck fat at 200°F for 2–3 hours. Finish skin-side down in a hot pan until golden and crispy. Also excellent braised in red wine or roasted at high heat.
Free-Range · No Antibiotics · No Hormones · Fraser Valley BC · HOTRO.ca
