House-Made Duck Confit
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Description : Duck legs are cured and braised in duck fat until tender and delicious. Historically used as a method of preservation, Confit are wonderful for special occasions, traditional cassolette or a weeknight treat!
Cooking Instructions : Ready to eat; roast @400 degree in oven until hot & skin is crispy (8-10 minutes)
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.