Confit - one of the more decadent classic french techniques: Perigord duck thighs are seasoned and cooked very gently in a bath of duck fat. The result? Duck thighs with a melt in your mouth texture and luxurious rich duck flavour. Simply drain the fat (reserving it for later use - think duck fat potatoes) reheat in the oven, and then crisp up the skin in a pan. 

This product is shelf stable, however once opened refrigerate and consume within 48 hours.