Confit Duck Leg
A meltingly-tender customer favourite
- Deeply flavoured free-range duck leg
- Traditionally cured in its own rich fat
- Slow cooked for fall-apart tenderness
Price per kg:
Defrost in original pack in the refrigerator for 12 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.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Duck Leg, Duck Fat, Salt, Pepper.