Confit is a traditional dish of the Perigord region of France. Amazingly tasty and tender, this Moulard duck leg is precooked slowly in duck fat. Simple to prepare, just broil the leg in the oven skin side up or fry in pan skin side down until skin is crispy. Serve with fried potatoes and side salad. It is pasteurized and has 9 months shelf life from production. Keep refrigerated.