Duck Legs are not always easy to get, so when you want to make your own duck leg confit, a recipe that takes a couple of hours, you’ll have to find a store first.

Why not make it easier with these duck leg confits, already seasoned and slowly cooked in their own fat.

The only thing you’ll have to do is to reheat them. Confit is a traditional French cooking method, a method to preserve meat in its own fat.

Fabrique Delice, the makers of these duck leg confits, is a traditional French charcuterie company in Hayward, California;

they have been preparing time-honored classics alongside innovative new products for over 20 years. Enjoy the Duck Leg Confit cold or heated up, great for Cassoulet.

Delice de Bourgogne is a French cheese that’s like a brie, but has a thinner rind and is much richer. This “triple-cream” cheese is made by adding extra cream to full-fat milk, resulting in a richness and texture that’s almost like frosting. Delice de Bourgogne has a paper-thin soft white mold rind. The cheese ripens from the outside in, creating two distinct layers of ripeness inside. The center is more dense and stiff, while the exterior layer becomes more salty and gooey. The outside reminds us of straw and mushroom aromas, and the interior of buttery yellow, sweet cream. This cheese is absolutely scrumptious with bubbles like Champagne, and sweets like fruit or chocolate. Beer drinkers try with a stout for a ‘coffee-with-cream’ experience.