France Duck Leg Confit / 法國油封鴨脾 (熟製・200g)

Confit is one of the oldest tricks in French cooking: cook the duck leg slowly in its own fat until the meat gives way, then keep it sealed in that fat. It was a way of preserving meat long before refrigeration, and it survived because the result simply tastes better than the problem it was invented to solve.

These legs come from Frédéric Feyel, a maison in Alsace that has been curing and cooking since 1811. Each pack holds one whole leg, already cooked and sealed in its own fat.

That is the part worth knowing: the work is done. You are not braising anything for three hours. Take the leg out, wipe off the fat, and give it a few minutes skin-down in a hot dry pan or an air fryer until the skin tightens and crackles. The meat underneath is already tender and falls off the bone.

It is a genuinely versatile piece of meat. Serve it whole with sauteed potatoes and a sharp green salad for a bistro plate; shred the meat through pasta or fried rice and let the duck fat carry the dish; lay it over leaves with a vinaigrette to cut the richness; or drop it onto a bowl of noodle soup and watch the broth turn glossy.

• Origin: Alsace, France
• Producer: Frédéric Feyel, Maison Alsacienne fondée en 1811
• Contents: one whole duck leg, approx. 200g per pack
• Preparation: fully cooked — reheat and crisp the skin in a pan, oven or air fryer
• Storage: keep frozen at -18°C

Price: $98 for 1 · $360 for 4

油封（confit）係法國廚房最老嗰批智慧之一：將鴨脾浸喺自己嘅鴨油入面，慢火煮到肉淋身，再封喺油裡面保存。未有雪櫃嘅年代，呢招係用嚟保鮮；到咗而家仲有人做，純粹因為咁樣出嚟真係好食過原本要解決嗰個問題。

呢批鴨脾嚟自 Alsace 嘅 Frédéric Feyel，一間由 1811 年做到而家嘅老號。每包一隻原隻鴨脾，已經煮熟，連鴨油一齊真空封好。

重點係：功夫佢哋幫你做晒。你唔使燉三個鐘。攞出嚟抹走表面嘅油，皮向下落熱鑊乾煎，或者掉落氣炸鍋，幾分鐘逼到塊皮繃緊脆卜卜就得，下面啲肉本身已經淋到甩骨。

食法真係好闊：原隻上枱，配煎香薯仔同爽口沙律，即刻似返足法式小館；拆肉拌意粉或者炒飯，鴨油香會掛住每一條粉；鋪喺沙律面淋少少果醋汁解膩；又或者擺落湯麵頂，湯底即刻厚咗一層。

• 原產地：法國 Alsace
• 生產商：Frédéric Feyel（Maison Alsacienne，1811 年創立）
• 內容：原隻鴨脾一隻，每包約 200g
• 食用方法：已熟製，翻熱並將皮煎脆／焗脆／氣炸即可
• 儲存方法：請以 -18°C 冷凍保存

價目：$98 / 1隻 · $360 / 4隻