We start with our meaty moulard duck legs and thighs, and cure them in a special spice mixture that includes fresh shallots and garlic. Next we slow cook them in their own fat, following time-honored methods, until they are extremely tender and succulent. This procedure produces a rich tasting meat without being fatty. Our moulard ducks yield the perfect confit due to their size, and assertive flavor. This fully cooked product can be used in cassoulet, salads, spring rolls, risotto, or in many other dishes.