First salted then slowly confit in duck fat, this rustic and authentic product is to be enjoyed as it is after having reheated it (count one leg per person) or after having shredded the meat for more modern recipes. You can accompany the duck legs confit with potatoes sautéed in duck fat or porcini mushrooms. To reheat easily: in the oven at 180 ° C for 15 min or in the pan.