Welcome to Confit de France online delicatessen Shop

Truffles

Cassoulet is a rich, slow-cooked bean stew or casserole originating in South West France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. The dish is named after the cassole, the distinctive deep round earthenware pot with slanting sides in which cassoulet is ideally cooked. Numerous regional variations exist, the best-known being from Castelnaudary, the Capital of Cassoulet. All Cassoulets are made with white beans (haricots blancs, lingots), duck or goose confit, meat and sausages. The cassoulet of Castelnaudary uses a roast duck instead of mutton and serves it in a special dish.

Duck Marbre Truffle

Quality Food Products From South West France
now available in Ireland and for deliveries throughout Europe.

Specialised in importing Confit Duck, Foie Gras and a selection of Patés and Gourmet Meals such as Cassoulet, Coq au vin and Duck with orange, direct from French Award winning producers

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Goose Rillettes

Coq au vin (Rooster in wine) is a French fricassée of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because of their tougher meat, which creates a richer broth when cooked. Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the food is not documented until the early 20th century; it no doubt also existed as a rustic dish long before that.

Duck Terrine

Duck with orange

Confit of Duck (confit de canard) and Goose (confit d'oie) are usually prepared from the legs of the bird. The meat is salted with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France and are used in dishes such as Cassoulet. Although confits are now considered luxurious, these preparations originated as a means of preserving meats without refrigeration.

Geese and Ducks
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