A long time Donald Russell customer favourite with over 3,500 five-star reviews for a reason, our award-winning Confit Duck Legs are seasoned, cured and slow-cooked until they’re meltingly tender.

This delicious show-stopping treat cooks from defrosted in just 20 minutes for a luxury, restaurant-quality meal in no time at all. Bring an authentic taste of France to your dinner table this winter.

Cooking Instructions:
 
Cooking guidelines from defrosted: defrost in original pack in the refrigerator for 24 hours. Ensure thoroughly defrosted before cooking/reheating.

Pan fry: 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.

Oven: preheat oven to 200°C / fan 180°C / 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.

Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Chef's tip: keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.

Ingredients:
 
Allergy advice: for allergens, including cereals that contain gluten, see ingredients in CAPITALS.

Duck leg, duck fat, salt, pepper.

Nutritional Information (Typical per 100g)

Energy: 1234 kJ/ 297 kcal
Fat: 23.7g, of which Saturates: 7.7g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20.5g
Salt: 1.41g