Confit Duck Legs, Roast Potatoes & Chicken Legs

Fully prepared duck, chicken and roasties!

Availability: In stock

CODE: D2520
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with any 2 Spring Combo Offers!
(Includes this Confit Duck Legs, Roast Potatoes & Chicken Legs combo).

Ridiculously tasty free-range duck legs, complete with crispy skin. Since these have already been cooked, simply heat them in the oven alongside our chef-prepped roasted new potatoes.

2 Slow Cooked Chicken Legs!
  • Free-range duck and chicken legs, fully cooked for you
  • Roasted new potatoes with fennel and red onion
  • Just pop in the oven for delicious meals with no effort!
Box Contains:

    • 6 Confit Duck Legs, 190g each
    • 2 packs Roasted New Potatoes with Fennel & Red Onions, 200g each
    • 2 Chicken Leg, Slow Cooked, 230g each

  Professionally shock frozen
Store below -18ºC.
Store below 5ºC once defrosted and use within 48 hours.
Confit Duck Legs

Cooking methods:

Pan Frying:
Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.

Preheat oven to 200ºC/ Fan180ºC/Gas 6. Lift the duck legs out of the fat wipe off most of the excess with kitchen paper. Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.

Chef's Tip:
For extra crispy skin, flash the heated duck legs under a hot grill, skin side up, watching carefully at all times. Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.

To view our easy guide to cooking Confit Duck Legs, click here

Roasted New Potatoes in Fennel & Red Onion

For best results cook from frozen in the oven.

Oven: Remove film and place tray onto a baking tray. Cook in preheated oven at 210ºC/ Fan 200ºC/Gas 7 until piping hot for:

From frozen: 30 - 35 minutes
From defrosted: 22 - 25 minutes

Stir before serving.

Microwave: Based on 800 watt. Pierce film and cook until piping hot:

From frozen: 4 - 5 minutes
From defrosted: 3 - 4 minutes

Stir before serving.

Please note: Ensure product is piping hot throughout before serving.

Serving Suggestion: Serve hot as a side dish to your favourite roasted meat or steak cut.

Slow Cooked Chicken Legs

Defrosting Instructions:
Defrost in original pack in the refrigerator for 12 hours. Ensure thoroughly defrosted before cooking. Once defrosted store below 5ºC and use within 24 hours.

Remove from refrigerator at least 10 minutes prior to cooking.

Heating instructions:
Preheat the oven to 180ºC / 350ºF / Gas 4

Before reheating, remove all packaging. Place the chicken legs onto a non-stick roasting tray along with any juices remaining in the packet. Pour over 2 to 3 tbsp of cold water per leg. Place uncovered into the centre of the oven for 25 minutes until heated through.

Remove the chicken legs from the oven and serve.

Heat a frying pan over a low heat, and sauté the legs, with a little of the fat, until crisp, golden and heated through.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS

Confit Duck Legs

Duck leg, duck fat, salt, pepper

Nutritional Values: (Typical per 100g)
Energy: 1234 KJ / 297kcal; Fat: 23.7g of which saturates 7.7g, Carbohydrates: <0.5g, of which sugars <0.5g, Fibre: <0.5g, Protein: 20.5g, Salt 1.41g.

Roasted New Potatoes in Fennel & Red Onion

New Potatoes (80%) (contains SULPHITES), Red Onion (6%), Fennel (6%), Rapeseed Oil, Lemon Juice, Salt, Milled Lemon Zest, Cracked Black Pepper, Dried Dill.


Nutritional Values: (Typical per 100g)
Energy 428 kJ/ 103 kcal: Fat: 4.1g, of which saturates: 0.3g, Carbohydrates: 13.9g, of which sugars: 1.2g, Fibre: 2.2g, Protein: 1.8g, Salt: 0.5g.

Slow Cooked Chicken Legs

Chicken Leg (92.4%), water, glucose syrup, salt, spices extract.

Nutrional Values: (Typical per 100g)
Energy: 693 kJ / 166 kcal, Protein: 19.4g, Carbohydrates: 0.2g, Fat: 9.7g, Salt: 1.26g.

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