You can reheat Confit Duck Legs in the following ways:
Oven Roast: Preheat the oven to 200ºC/400ºF/Gas 6 , remove the Duck from the packet and wipe off any excess fat, place the Duck, 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.
Pan frying: Sauté in a frying pan over a low heat, with a little of the duck fat, until heated thoroughly.
Retain the Duck fat from the packet and use it to make gorgeous sautéed food.
For proper comfort food, serve with lentils or mashed potatoes, braised cabbage and root vegetables, or use the meat in a Cassoulet. Alternatively pair this rich meat with lighter accompaniments, by shredding into a crunchy green salad, or serving with lemon rice, wilted fresh greens and toasted fresh almonds.
You can also use our Confit Duck Legs to make a quick and easy pâté . Heat the Confit Duck Legs in a water bath. Using a fork, shred the meat, and mix in a few tablespoons of stock until you reach a texture you're happy with. Season to taste.
Purchase your ingredients...
Superb in casseroles and stews2-3 SERVINGSfrom £8.00
Rate this recipe
- How to get "Crispy skin"
I used to make my own confit at the end of Summer, when I lived in Biarritz South West France. and always got a very crispy skin, (practically the best bit), but never manage it here ! however good your Loué legs are.
Can you get .Foie Gras from Loué ; farms who do one generally do both. (I certainmly did)By S.A. Clarke - 5th Feb 2012
Your comment or suggestion
Comments on this recipe
No comments yet