For 2 people, this duck confit is made with traditional Landes ducks. First salted then slowly candied in duck fat, this rustic and authentic product is to be enjoyed as is after having reheated it (allow one leg per person) or after having shredded the meat for more modern recipes. You can accompany the confit duck legs with potatoes sautéed in duck fat or porcini mushrooms. To reheat easily: in the oven at 180°C for 15 minutes or in the pan.