Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / Spain
🔖 Certification： CERTIFIED BY CALICER (PI/0178/05)
Iberian Free-Range Pork Shoulder - Sandwich
36 Months
Green Label Field-Fed Iberian Ham (Jamón Ibérico de Cebo de Campo) 50%–100% Iberian Pigs. Semi-open grazing + primarily fed with pasture, natural plants, and grains. Firm meat, fresh and natural flavor, moderate marbling. Mid-to-high grade.
Ingredients: Ingredients: pork shoulder, salt, preservatives (E-250, E-252), dextrose
🌱 About the Producer：
We choose our suppliers because of their passion for the product, their pursuit of the highest quality, and their respect for traditional production methods.
Most of them are family-owned, about the size of a person. We value our direct collaboration with them.
By sourcing directly from the source, we are proud to contribute to the local economy,
while ensuring our customers ultimately get the most delicious and authentic products at the best prices.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Duck Confit, or Confit de Canard, is an adored, age-old French preparation for duck legs which are slow-cooked in fat until meltingly tender, then crisped to golden perfection. A traditional French recipe taught to me by our resident French Chef JB, you will be amazed how low effort it is – and no buckets of duck fat required!
French Duck Leg Confit, known in French as Confit de Canard, is a beloved traditional preserved dish from the Gascony region in southwestern France. The term "confit" comes from the French verb "confire," meaning "to preserve." It is an ancient slow-cooking technique where duck legs are first cured with salt, garlic, and herbs (such as thyme and bay leaves) for 24–48 hours, then fully submerged in rendered duck fat and gently poached at a very low temperature (around 80–90°C / 176–194°F) for 4–10 hours until the meat is meltingly tender and almost falling off the bone. The legs are then cooled and stored submerged in the same fat, which creates an airtight seal for long-term preservation.
If there's duck confit at a restaurant, it's most likely what you are ordering. Duck is one of the favorite proteins because of it's rich flavor. Turns out, duck confit isn't too hard to prepare and if you want to impress your dinner party guests, it's a good one to make.
In this French cooking method, you dry brine your duck for 1-2 days then slow cook in fat which results in a concentrated flavor and super tender duck. Try use this same method for this chicken confit and tomato confit.
try this seared duck breast with rosemary cranberry sauce.
For another way to cook duck, try this seared duck breast with rosemary cranberry sauce.
Originally developed before refrigeration to help farmers store duck meat through winter, duck confit has evolved into a gourmet classic. The result is incredibly succulent, flavorful meat with rich duck umami, infused with garlic and herbal notes. The skin can be crisped to a golden, crackling finish for wonderful textural contrast. Unlike foie gras (which uses the fattened liver), duck leg confit highlights the leg and thigh meat, offering a more rustic, robust, and meaty character. It is commonly sold in vacuum-packed, canned, or frozen forms. In Hong Kong, French-imported duck confit is available at upscale supermarkets and gourmet stores.
Popular serving methods include removing the leg from the fat, draining it, and roasting or pan-frying at high heat until the skin is crispy and the meat is hot and tender. Classic accompaniments are confit garlic, roasted potatoes, beans, or a simple green salad. It is also a key ingredient in the famous French cassoulet stew. The slow-cooking process intensifies the flavor, making it an excellent match for red wines.
🥗 Product Recipe (English)：
When purchasing, it is recommended to choose products made in France (labeled Confit de Canard) using high-quality duck fat. Before cooking, allow it to warm to room temperature, then bake in an oven at around 200°C for 20–30 minutes until the skin is crispy. Residual duck fat can be used for frying potatoes or stir-frying vegetables, resulting in excellent flavor. Compared to French foie gras, confit duck leg is more suitable for everyday or home cooking, has a longer shelf life (several months refrigerated), and represents the epitome of French home-style luxury. Different brands may have slightly different salt levels and spice blends; choose according to personal preference.
