Confit Duck Leg
A customer favourite - with great reason
- Meltingly tender free-range duck
- Delicous rich meat and crispy skin
- So easy - simply heat and serve
Price per kg:
The classic French speciality: sumptuous duck, seasoned, cured and slow cooked in its own fat until it's meltingly tender. Just heat and serve - crisp up the skin for the tastiest results!
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.
Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.
Duck Leg, Duck Fat, Salt, Pepper.