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  • Recipe

    Stefan Kölsch

    Loué Free-range Confit Duck


    This simple approach for how to cook duck confit is all you need for a tempting meal. Plenty of delicious soft meat, full of intense flavour. Reheating duck confit is not needed, it is easy to make into a pâté or shred over a salad.

    • Preparation time 0 mins
    • Cooking time 20 mins
  • Ingredients
    • Confit Duck Legs
  • Method
    1. You can reheat Confit Duck Legs in the following ways from defrosted:
    2. Oven roast: Preheat the oven to 200°C/Fan 180°C/Gas 6 , remove the duck from the packet and wipe off any excess fat, place the duck, 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.
    3. Pan frying: Sauté in a frying pan over a low heat, with a little of the duck fat, until heated thoroughly.
    4. Retain the duck fat from the packet and use it to make gorgeous sautéed food.
    5. For proper comfort food, serve with lentils or mashed potatoes, braised cabbage and root vegetables, or use the meat in a cassoulet. Alternatively pair this rich meat with lighter accompaniments, by shredding into a crunchy green salad, or serving with lemon rice, wilted fresh greens and toasted fresh almonds.
    6. You can also use our Confit Duck Legs to make a quick and easy pâté . Heat the Confit Duck Legs in a water bath. Using a fork, shred the meat, and mix in a few tablespoons of stock until you reach a texture you're happy with. Season to taste.