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Properly Free Range Confit Duck Leg
Beautifully flavoured with a wonderful melting texture. Read more
Why we love this
Making confit is an ancient practice developed in France as a way of preserving fatty meats such as duck, goose and pork. And the process doesn't just preserve; it intensifies the flavour.
Our Confit Duck Leg is such a delicious treat. Beautifully flavoured with a wonderful melting texture. When required, it is freed from its suspended animation in the solid fat, and given a quick, hot blast of cooking that crisps the skin.
The leftover smothering of fat can be used to make the best crispy roast potatoes.
Free Range Duck Leg, Salt, Sugar, Orange, Bay Leaf, Cloves, Star Anise, Cinnamon, Black Pepper, Fennel Seeds.
Defrost the confit duck legs.
Preheat the oven to 190C.
Take a castiron pan and place over a medium-high heat.
Place the confit duck leg into the centre of the pan and crisp the skin of the duck.
Once the skin is golden, transfer to an ovenproof dish and place into a hot oven. Cook for 10 minutes, or until piping hot and cooked through.
Serve straight away.
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