French Gourmet Food Tasting: Sauted Confit Duck In Armagnac Sauce

Today our Tasting Experts at tested Sauted Confit Duck in Armagnac Sauce, a traditional dish of the South West of France, packed full of the local secular savoir-faire and flavours.
Gascony and the Armagnac region is highly reputed for its hearty, peasant dishes, famously high on flavour, protein, duck and goose fat and salt. These wonderful dishes not only define Gascon gastronomy but are said to be the source of longevity of its inhabitants and the origin of the French Paradox.
In Gascony and the South West of France, eating is the locals" second best past-time, after drinking Armagnac, biensur.
The Armagnac region boasts an abundance of colourful and lively markets where one can stroll around and discover the pleasures of the local gastronomy, which tends to reflect its agricultural nature. Duck, goose, foie gras, goose fat, garlic and onions form the main ingredients of many of the local recipes. Whilst pat, foie gras, duck magret, duck confit and garbure make some of the fantastic dishes that Gascony has to offer, alongside luscious Sauted duck in Armagnac, and of course, Armagnac itself!

One needs to understand that the concept of time is not the same in the Armagnac region as it may be in other places. Here, the pace of life is slower, one has to take the time to discover the region; and take the time to appreciate and savour each moment and each piece of gastronomy the South West has in store and above all, let it all take you over.
Take it from a real expert, the region is a gastronomic delight!
Now, lets understand the recipe.
Sauted Confit Duck in Armagnac is a slow-cooked simmered dish of succulent melt-in-the-mouth and fall-off-the-bone duck accompanied a smooth and rich Armagnac sauce and vegetables.
The box serves 4 people and includes a minimum of 4 duck legs and enough sauce and vegetables for four people.
What this is dish is about:

Succulent confit duck legs from the South West of France are sauted in duck fat until golden brown and then flambed in Armagnac. The sauce is prepared with the flavour-packed leftover duck juices and Armagnac, and the dish is slowly simmered with the addition of cooked to perfection carrot and potato cubes that just melt in your mouth.
The end result is simply superb. The dish itself looks vibrant and colourful, it looks hearty and tasty, and it tastes just wonderful. There is no denying it, each bite tastes better than the previous and you feel you can't stop eating it. I admit that the thought that Sauted Confit Duck in Armagnac comes out of a tin may conjure up thoughts of Spaghetti Hoops! But the truth couldn not be further than that! Sauted Confit Duck in Armagnac is real fine dining cum peasant French food, cooked and preserved to perfection by Delpeyrat, masters at preserving South West of France delicacies. This dish tastes exactly as you would have it served to you in a local fine-dining restaurant of the Armagnac region, or how my grandmother would have cooked it in the past.
Sauted Confit Duck in Armagnac is simply superb and guaranteed to exceed your expectations!
At 14.75 for 1.5kg box that will serve 4 people, enjoying fantastic fine-dining French food has never been such a steal!

Suggested wines:

Such a fantastic recipe calls for equally fantastic wines, this said fantastic does not necessarily mean expensive!

We recommend the following Bordeaux region wines

Madiran (red)
Mdoc (red)
Saint-Julien (red)