Review Duck Confit from PG Gastronomiques by Bill Wilkat 2018/10/25

Review of PG Plaisirs Gastronomiques Duck Confit

Duck Confit. Just the name peaks ones curiosity and it sounds enticing just to say it out loud LOL! A specialty of the Gascony region of France but served the world over, it’s one of the best French dishes you’ll ever have the pleasure of eating.

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In my case, it’s probably one of the few dishes that I enjoy eating that have used salt to cure the meat and still tastes great, despite the fact that the sodium content is higher than many other recipes call for.  It’s rich and melt-in-your-mouth tender, and oh so favourable that many will drool just at the thought of eating it.  Given the lengthy preparation time and steps involved in making it from scratch, it’s not something that most home cooks will be ready and willing to make; except for a very special occasion.  In light of that, we are very fortunate to have found prepared Duck Confit in the grocery store can be easily served at home since all you need to do is heat it up for 20 minutes in the oven, and anther 5 under the broiler, and your celebration can begin!


Served with a wonderful red wine, ( l love it with Pinot Noir, Shiraz or Cabernet Sauvignon), a side of potatoes —usually cooked in duck fat—or rice and root vegetables; it’s a rare treat that you might like to make for your loved ones, or special dinner guests.  As such, I can highly recommend the PG Plaisirs Gastronomiques Brand of Duck Confit made in Broisbriand Quebec. (NOTE: This is a genuine review–I do not receive any compensation from this company for my endorsement!)

We (Vicki and I), buy the package that contains two servings of duck legs and have never been disappointed.  High quality, meaty and perfect; and while they don’t state the source of their ducks, I can honestly say they are as delicious as the famed “Brome Lake” ducks from Quebec.  Another bonus is that it’s properly vacuum-packed with a good amount of duck fat which we reserve for preparing fried potato wedges.  As this method of preparation was originally devised to preserve foods, you can keep these in your refrigerator for a very long time due to the lengthy shelf life often exceeding 6 months from the time of purchase.  Or you can freeze and thaw them when ready to indulge.

Another terrific way to serve this dish is as a salad and we’ve made that using a recipe from Quebec’s celebrity chef Ricardo.  There’s many different ways to prepare duck but for me Duck Confit ranks as the number choice and if you’ve never tried it, there’s no time like the present—especially when it’s this easy to prepare—enjoy!

Duck Confit Salad
Duck Confit with Rice Carrots & Beets

 

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Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.

2 thoughts on “Review Duck Confit from PG Gastronomiques by Bill Wilkat 2018/10/25”

  1. I have only ever roasted whole duck myself, soy sugar glazed and or duck a la orange an old fashioned favorite, I will try a confit one day but the one you had is the easiest and tasty too!

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