If you aren’t familiar with duck confit then just move along, because if you read how good it is you’ll think I’m lying and then it’ll be a whole thing. Go.
Are they gone? Okay look, this is the real deal. Not smoked, just vacuum-cured with traditional spices (garlic, thyme, juniper, lemon, black pepper) and cooked sous-vide. Unctuous and flavorful, perfect for a buttery pasta or cassoulet. Or like, gnawing on.