When you simply don’t have time to confit your own duck it’s great to have this Groliere duck confit in your pantry. We love it for a quick and easy meal, and it’s always a winner for a dinner party. This tin contains four duck legs cooked and preserved in duck fat. Simply remove from the tin and heat in a pre-heated oven at 180C for 15 minutes. If you like crispier skin, pan fry skin side down. For even more decadence scrape excess fat off the legs and from the can (there’s lots there), mix with Herbes de Provence, salt and pepper, coat your potatoes and roast ’til golden brown. Sensational!!
about the producer
In 1960, Jeanne Grolière decided to dedicate herself to making conserves according to Périgord and family traditions. Using recipes, passed down from her parents and grandparents, she made her products in her own kitchen and sold them herself at the market each week. She developed a devoted group of regular customers and as her sales increased, she and her husband invested in a small workshop for making her conserves in their own home. As word of mouth increased the demand for her superb products she decided to create a new, bigger, more modern production facility in 1980 to manage the increasing sales. Today the Company is run by Jeanne’s two sons, Jean-Marc and Jacques who carry on the fine traditions of excellence instilled in them by their mother.