Trio Confit – Duck Leg, Gizzards & Foie Gras -- By Fait Maison Bali
A celebration of traditional French confits, this generous trio brings together a slow-cooked duck leg with a piece of foie gras, tender duck gizzards, all prepared with patience and respect for classic techniques.
Gently perfumed with garlic and rosemary, each element is cooked to achieve rich, comforting flavors that reflect our homemade-inspired cuisine and commitment to quality. Succulent, deeply satisfying, and full of character, this dish delivers authentic French warmth with a refined touch.
Ideal as a centerpiece for sharing or a gourmet main course, it brings timeless tradition and elegance to any table.
Trio of duck Confit!
Method 1 – Air Fryer Finish
• Submerge the sealed bag in cold water, bring to a simmer for 10 minutes
• Remove from bag and finish in air fryer at 180°C for 6 to 8 minutes, skin side upMethod 2 – Pan-Seared Finish
• Submerge sealed bag in cold water, bring to simmer for 15 minutes
• Remove from bag and sear both sides in a non-stick pan until crispy
1 portion ~ 250grs
