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Duck Confit Season…

Confit de Canard Is An Autumn~Spring Thing

I was speaking to my sister in Moissac, near Toulouse, this morning.  I was in the UK; it was she who was in France.  I was in the bath actually.  Amongst other sibling subjects which included English and French education, we discussed duck confit and how it has a season.  (I’m hoping her ear on the ground around the markets in the SW of France will be supplying more content with confit de canard facts and figures in the near future).

You have to come before March she says because the “fat duck” season is from September to March. This is when the ducks, who give themselves up to become confit de canard, are plump and ready for market.  Of course you can make your own confit if you buy a duck like this ~ the subject of future pieces here on Confit de Canard Co UK/blogging.  Apparently families get together and have a big duck-confit-making day or two (some parts take 24 hours) when they make enough confit duck for the year.

And we just buy it ready made.

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