Confit Duck Leg
A customer favourite - with great reason
- Richly flavoured, succulent free-range duck
- Fully cooked prior to freezing; defrost then heat – so easy
- Remember to get the skin nice and crispy!
Price per kg:
The classic French speciality confit de canard; sumptuous duck, seasoned, cured and slow cooked in its own fat until it's meltingly tender. Once defrosted, just heat and serve these award winning Confit Duck Legs, but remember to crisp up the skin for the tastiest results!
Why not try these shredded in a bao bun for an excellent canapé?
Defrost fully before cooking.
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.
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.
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.