Duck Confit
Duck leg cured with salt and herbs, then slow-cooked and preserved in its own rendered duck fat.
Allergen data cross-referenced against published allergen databases.
Your dietary restrictions
The full allergen breakdown is below. Select your restrictions to see a personalized safety status.
Full allergen breakdown
Ingredients
- duck leg
- duck fat
- salt
- garlic
- thyme
Hidden Ingredients
These ingredients are not typically listed on menus but are present in traditional preparations.
- potatoes fried in shared duck fat (gluten cross-contact risk)
- mustard vinaigrette on the accompanying salad
Allergen Breakdown
Dairy-Free
Likely OKCooked in duck fat, not butter.
Gluten-Free
Check with staffThe confit itself is flour-free, but standard accompaniments carry risk: potatoes are often cooked in shared fryers or duck fat also used for floured items, and confit served over cassoulet may include a breadcrumb topping. Confirm the sides.
Peanut-Free
Likely OKPeanuts are not used.
Tree Nut-Free
Likely OKTree nuts are not used.
Shellfish-Free
Likely OKNo shellfish ingredients.
Egg-Free
Likely OKNo eggs are used.
Fish-Free
Likely OKNo fish ingredients.
Soy-Free
Likely OKSoy is not used.
Sesame-Free
Likely OKSesame is not used.
Vegetarian
Likely contains restrictionMade of duck meat.
| Restriction | Status | Notes |
|---|---|---|
| Dairy-Free | Likely OK | Cooked in duck fat, not butter. |
| Gluten-Free | Check with staff | The confit itself is flour-free, but standard accompaniments carry risk: potatoes are often cooked in shared fryers or duck fat also used for floured items, and confit served over cassoulet may include a breadcrumb topping. Confirm the sides. |
| Peanut-Free | Likely OK | Peanuts are not used. |
| Tree Nut-Free | Likely OK | Tree nuts are not used. |
| Shellfish-Free | Likely OK | No shellfish ingredients. |
| Egg-Free | Likely OK | No eggs are used. |
| Fish-Free | Likely OK | No fish ingredients. |
| Soy-Free | Likely OK | Soy is not used. |
| Sesame-Free | Likely OK | Sesame is not used. |
| Vegetarian | Likely contains restriction | Made of duck meat. |
Key risk: The duck itself is very safe for dairy and gluten allergies because it is cooked and preserved entirely in duck fat rather than butter. The risk sits in the accompaniments: potatoes from shared fryers (gluten cross-contact), cassoulet breadcrumb toppings, and salad vinaigrettes containing mustard.
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Scan a menu nowImportant: Dish Scout is a reference guide, not medical advice. Traditional recipes vary by restaurant, region, and chef. Always verify ingredients with restaurant staff before ordering. When in doubt, don't eat it.