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.

  • Duck confits

    • Tin can

      Prepared using the flesh of our fatted ducks, our confits are prepared according to traditional recipes of southwest France. Salted and desalted by hand, the pieces of duck are cooked at low temperatures in duck fat. Then they are stored under duck fat where they slowly mature and develop their flavour and a melting texture.

    • Tin can

      Authentic southwest Duck gizzards, cooked and set in their fat.

    • Duck confits

      Authentic southwest Duck gizzards, cooked and set in their fat.

  • Goose confits

    • Tin can

      Prepared using the flesh of our fatted gooses, our confits are prepared according to traditional recipes of southwest France. Salted and desalted by hand, the pieces of goose are cooked at low temperatures in duck fat. Then they are stored under goose fat where they slowly mature and develop their flavour and a melting texture.

    • Jar

      Clarified confit fat that will give your recipes the unique and generous flavour of France’s southwest.

    • Goose confits

      Clarified confit fat that will give your recipes the unique and generous flavour of France’s southwest.

  • Pork confits

    • Tin can

      A fine piece of pork loin cooked slowly in its own fat seasoned with herbs. This slow cooking exalts the aromas of the meat and gives it a delicately melting texture.

    • Tin can

      The famous pure pork sausages of La Maison Dubernet slowly cooked in a simmering fat bath flavored with a bouquet garni. Slow cooking at low temperatures and refining under the fat sublime its taste and give the meat a delicately melting texture.

    • Pork confits

      The famous pure pork sausages of La Maison Dubernet slowly cooked in a simmering fat bath flavored with a bouquet garni. Slow cooking at low temperatures and refining under the fat sublime its taste and give the meat a delicately melting texture.

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.