Duck Confit

Duck Confit

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

“Elevate your dining experience with duck confit.”

Quick Facts About Our Duck Confit

  • Gourmet quality at just $14.50 per package

  • Generous 200g portion, perfect for a luxurious meal

  • Individually packed to lock in flavour and freshness

  • Expertly slow-cooked in rich duck fat for unparalleled tenderness

Experience the exquisite taste of our duck confit, slow-cooked to bring out deep, savoury flavours. Each succulent portion is individually packed, guaranteeing peak freshness and convenience. Whether you're elevating personal culinary creations or hosting a sophisticated dinner, our duck confit in Toronto is sure to impress with its gourmet quality and melt-in-your-mouth texture.

Our Duck Confit Goes Great With:

Our Duck Confit, made from Muscovy ducks, pairs beautifully with various dishes, adding a rich, savoury touch to any meal. Enjoy it alongside roasted vegetables, mixed greens, or a warm, creamy risotto. For an extra touch of indulgence, serve your duck confit with a side of garlic mashed potatoes or a crisp, refreshing salad. Some of our favorite duck confit pairings include:

  • Herb-Roasted Potatoes

  • Fresh Mixed Greens Salad

  • Garlic Mashed Potatoes

  • Truffle Risotto

  • Artisanal Bread Rolls

  • House-Made Red Wine Sauce

  • Seasonal Roasted Vegetables

Our Preferred Preparation for Duck Confit

Duck confit is incredibly versatile and can be enjoyed in many delicious ways. For a classic recipe, crisp the duck in a hot skillet and serve with roasted potatoes and a fresh green salad. Alternatively, shred the confited duck and toss it into a warm pasta dish or on top of a flatbread for a gourmet twist. Below are a few of our top ways to prepare duck confit:

Crisped in a Skillet:

  1. Remove the duck confit from the packaging and pat it dry with a paper towel.

  2. Heat a skillet over medium-high heat.

  3. Place the duck confit skin-side down in the skillet.

  4. Cook for about 5-7 minutes until the skin is crispy and golden brown.

  5. Flip the duck legs and cook for an additional 2-3 minutes until heated through.

  6. Serve with roasted potatoes and a fresh green salad for a classic meal.

Shredded in Pasta:

  1. Remove the duck confit from the packaging and shred the meat using two forks.

  2. Cook your favourite pasta according to package instructions.

  3. In a large skillet, heat a tablespoon of olive oil over medium heat.

  4. Add minced garlic and cook until fragrant, about 1 minute.

  5. Add the shredded duck confit and cook until heated through.

  6. Toss the duck with the cooked pasta, a splash of pasta water, fresh herbs, and a touch of cream or olive oil.

  7. Season with Newfoundland Sea Salt and black pepper to taste and serve hot.

On a Flatbread:

  1. Preheat your oven to 400°F (200°C).

  2. Remove the duck confit from the packaging and shred the meat using two forks.

  3. Spread a thin layer of fig jam on a flatbread.

  4. Top with the shredded duck confit, caramelized onions, and crumbled goat cheese.

  5. Place the flatbread on a baking sheet, add salt and pepper, and bake for 10-12 minutes until crisp or the toppings are heated through.

  6. Garnish with fresh arugula or microgreens and serve immediately.

How We Ship Our Duck Confit

Our duck confit is frozen and prepared with care, ensuring it arrives at your door as fresh as possible. Each portion is individually packed and vacuum-sealed to preserve its rich duck fat flavour and tenderness. We ship our duck confit in refrigerated trucks, guaranteeing it stays at the perfect temperature during transit.

You can have your duck confit delivered throughout the Greater Toronto area or opt for convenient pickup at our store. Upon receiving your order, please refrigerate it immediately. Our vacuum-sealed duck confit will keep for up to 4 weeks in the refrigerator or up to a year in your freezer.

Other Duck Products You May Like

Explore our exquisite selection of premium duck products, each crafted to bring exceptional flavour and quality to your table.

  • Muscovy Whole Duck: Experience the full, robust flavour of our Muscovy Whole Duck, perfect for roasting to a crispy, golden brown and making a stunning centerpiece for any feast.

  • Muscovy Duck Breast Boneless: Indulge in the tender and juicy delight of our Muscovy Duck Breast Boneless, expertly trimmed and ready for your favourite gourmet recipes.

  • Muscovy Duck Leg Bone In: Our Muscovy Duck Leg Bone In offers rich, succulent meat, ideal for slow cooking or confit, delivering unparalleled depth of flavour.

  • Duck Eggs: Enjoy the rich, creamy taste of our farm-fresh Duck Eggs, perfect for baking, cooking, or simply scrambling for a luxurious breakfast.

  • Rougie Foie Gras: Treat yourself to the ultimate delicacy with our Rougie Foie Gras, renowned for its silky texture and rich, buttery flavour, perfect for an elegant appetizer or gourmet indulgence.

Perfect Pairings for Our Prime Tenderloin

Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

  • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
  • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
  • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
  • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
  • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

How We Craft the Ideal Tenderloin Experience

Tenderloin steaks shine with simple preparation. Here’s how we like to cook them for the most delicious steakhouse experience at home:

Bring to room temperature

Take the steaks out of the fridge about 20–30 minutes before cooking so they sear evenly.

Season simply

A generous sprinkle ofsea saltand freshly cracked black pepper is all you need.

Sear in a hot skillet

Heat a cast iron or heavy pan over medium-high, then sear each side for 2–3 minutes until a golden crust forms.

Add butter and aromatics

In the last minute, baste with melted butter, garlic, and thyme for extra richness.

Finish to medium-rare

Reduce the heat slightly and cook until the internal temperature reaches 130°F for a tender, pink centre.

Rest before serving

Let the steaks sit for 5 minutes to lock in juices before slicing and serving.

From Our Butcher’s Counter to Your Kitchen

Our USDA Prime tenderloin is shipped fresh from our butcher’s block, carefully packed so it arrives at your kitchen in perfect condition:

  • Hand-cut to order and prepared by our butchers the same day it’s packed.
  • Vacuum-sealed at peak freshness to lock in natural juices and tenderness.
  • Insulated, temperature-controlled packaging: Ice packs and sturdy boxes keep your order cold and safe in transit.
  • Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
  • Convenient storage: Cook within the week or freeze to enjoy later without losing quality.

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.