Prepared using the flesh of our fatted ducks, our confits are prepared according to traditional recipes of southwest France. Salted and desalted by hand, the pieces of duck are cooked at low temperatures in duck fat. Then they are stored under duck fat where they slowly mature and develop their flavour and a melting texture. Place the piece of confit in a dish after removing the surrounding fat. Place in a very hot oven to heat it to its core. Grill the skin for a few minutes to make it crispy. Serve warm with fried potatoes or peas; or cold with a green salad.