Confits 

Our duck, goose and pork confits are cooked in fat for hours, as instructed by Maison Dubernet’s traditional recipe. Their subtle flavour and perfect texture will surprise you.

How to prepare and serve a confit?

Confit best expresses its subtle flavour when its skin has been browned and roasted slightly in the oven. It is delectable when immersed in the preparations accompanying it, such as warm beans, lentils, etc.