Confit Dinner for Two
Indulge in our premium Confit Duck Legs paired with delicious sides
- Free-range Confit Duck Legs, traditionally cured for tender, flavourful meat
- Wild Garlic Butter for a fresh, herby taste
- Roast Potatoes with Beef Dripping for crispy, golden potato perfection
- Code: D5698
- Price per kg:
- Item weight:
- Servings: 2
- 2 Free-range Confit Duck Legs, bone-in, 190g each
- Green Vegetables with Wild Garlic Butter, 300g
- Roast Potatoes with Beef Dripping, 300g per pack
Looking for a premium, restaurant-quality meal at home? Look no further than our Free-range Confit Duck Legs with Green Vegetables and Roast Potatoes. Traditionally cooked in their own fat, our Confit Duck Legs are succulent, with a melt-in-your-mouth texture that's bursting with flavour.
Pair with our sides of Green Vegetables with Wild Garlic Butter and Roast Potatoes with Beef Dripping for a complete, delicious meal. Our Green Vegetables are lightly steamed and mixed with a garlic butter, made with care using wild garlic, a foraged herb that adds a fresh, tangy taste. Cook our Roast Potatoes to crispy, golden perfection in beef dripping for an indulgent, savoury flavour. With each bite, you'll experience a mouthwatering combination of textures and tastes that will make you feel like a professional Chef.
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.
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.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Lightly oil the preheated tray then carefully add the potatoes and top with the butter pellet. Cook in the centre of the preheated oven for 30-33 minutes. Turn carefully, halfway through cooking time. Season to taste & serve.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Due to natural & seasonal variance cooking times and temperatures may require adjustment.
Free-range Confit Duck Leg
Duck leg, duck fat, salt, pepper.
Green Vegetables with Wild Garlic Butter
Peas (26%), cabbage (22%), edamame bean (21%) (SOYA), green bean (21%), wild garlic butter (10%) (unsalted butter (MILK), wild garlic leaves, lemon zest, garlic, cornflour, salt, black pepper).
Roast Potatoes with Beef Dripping
Roast potato (95%) (potato (preservative: sodium METABISULPHITE), beef dripping), rosemary butter (5%) (unsalted whey butter (MILK), rosemary, lemon zest, cornflour, black pepper, salt).
Free-range Confit Duck Leg
- 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
Green Vegetables with Wild Garlic Butter
- Energy: 463 kJ/112 kcal
- Fat: 8g, of which Saturates: 4.5g
- Carbohydrate: 2.2g, of which Sugars: 2g
- Fibre: 4.1g
- Protein: 5.9g
- Salt: 0.3g
Roast Potatoes with Beef Dripping
- Energy: 556 kJ/132 kcal
- Fat: 3.8g, of which Saturates: 2.4g
- Carbohydrate: 19.9g, of which Sugars: 0.4g
- Fibre: 3.1g
- Protein: 3.1g
- Salt: 0.1g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
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