Outstanding fruit varieties, thoroughly transformed at accurate ripening.

Alain Milliat realized that the characteristics of a variety, the production area, the rain, the tree cut, the level of a ripening and the balance between sugar and acidity would highly influence the aromatic profile of the final juice. This starting point has transformed into his philosophy, which has led him to faithfully engineer every single characteristic of the fruit: aroma, texture and flavour.

At Maison Duffour, we attach great importance in getting the best products to make the best recipes. In December, we introduced our very own Duck Confit. A classic from south-west France terroir cuisine. We chose a short cooking process (2 hours) in order to preserve the flavors and firmness of duck legs.

Many of you tried it, and its success was big, we thank you for that! Nevertheless, we received some feedback that the legs could be even more tender.
Listening to your voice, we took this point in consideration and made a move forward...

We adopted the recipe from worldwide renowned Chef Alain Ducasse: our duck legs are now immersed in coarse salt for 24 hours before being cooked. This cooking process gave us satisfaction above all expectations. 
We sincerely hope you will enjoy it. Please share your feedback with us as your opinion is highly valued at Maison Duffour.