Moulard duck legs
- Provenance
- Producer details will appear here when verified.
- History
- Confit is Gascony's oldest larder trick: legs salted, cooked slow in their own fat, then sealed under it in stoneware for the winter.
Sealed, numbered and signed by the hand that made it.
THE BUTCHER
Duck Confit
Salt-cured overnight, poached ten hours in its own rendered fat.
$38
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Madiran
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Deeply savoury, unctuous, faintly herbal. The skin crisps like glass.
Where this dish comes from
Confit is a technique from southwestern France and one of the reasons the region ate well through winters without refrigeration. The word is simply the past participle of confire, to preserve: salt draws out water, fat excludes air, and a sealed crock of legs under fat keeps for months in a cold larder.
The method is medieval at the latest and likely older; similar logic underlies preserved meats across the Mediterranean and Middle East.
Confit duck is a defining preparation of southwestern French cooking and appears widely across French and French-influenced menus.
How we make it
Cured legs are wiped, not rinsed, since water reintroduced to the meat can encourage spoilage.
Legs are held at a steady, moderate temperature for many hours until the bone gives with no resistance; too high a temperature fries rather than poaches the meat.
Cure and confit
12 hours cure · 10 hours confit
- 01Legs cured overnight in salt, thyme, garlic and cracked pepper.
- 02Wiped clean — never rinsed — and submerged in their own rendered fat.
- 03Held at 82°C for ten hours until the bone gives with no resistance.
- 04Sealed under a cap of fat that becomes the seal itself.
Skin side down in a dry pan until it crackles. Do not add fat; it has enough.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Rendered duck fat
- Provenance
- Producer details will appear here when verified.
- History
- In a Gascon house the fat was worth as much as the meat and was used until the last spoonful.
Garlic, thyme & bay cure
- Provenance
- Producer details will appear here when verified.
- History
- Forty-eight hours in salt and aromatics before any heat — the step that separates confit from a roast.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
