Awarded 2026/27 Entenkeule Confit
A classic of French cooking, made in Lower Saxony: the Geflügelhof Nobis poultry farm in Bakum-Vestrup cooks legs of the Südoldenburger Ente, the South Oldenburg duck, slowly in their own fat for several hours, cured only in brine beforehand. All that remains to do at home is the crisp skin, from the oven or the air fryer.
What sets this product apart
For the Entenkeule Confit, Nobis first cures the duck legs in nothing but brine, then cooks them slowly in their own fat for several hours. That makes the meat especially tender, with no need for preservatives or flavour enhancers. The legs are sold fresh; at home, all it takes is a quick roast in the oven or the air fryer until the skin is crisp.
The Geflügelhof Nobis is a family-run business in its fourth generation, specialising in poultry for more than 85 years. Some of the ducks come from the family's own farm, and all the rearing farms lie within 50 kilometres of the abattoir in Bakum-Vestrup: short transport distances, regional farming. With its confit of Südoldenburger Ente, the farm wants to show that a delicacy known as French can come from Lower Saxony too. The duck legs are sold in the farm shop.
Clean aroma, great texture, tender and juicy, very flavourful, and not too salty either.
Where to find this product
Available directly from the farm. Fresh and regional: straight from the source, full of flavour.
