Duck Leg Confit
Great Taste Awards Judges' Comments:
"Excellent texture, crispy skin, very moist meat and excellent flavour. Smells fantastic. Not too oily - a very good product.Very nice fatty duck legs of a good size. Beautifully tender and flavoursome. We wanted to eat it all" - "Well spiced and seasoned confit. Tender and delicious" - "A good duck with plenty of flavour"
Duck legs cooked the traditional French way, for a tender and succulent taste experience.
How to cook: oven or pan fry, skin-side down first, to your personal taste. Chef recommends about 25 minutes for crispy skin and nutty brown colour.
Chef's suggestion: eat with a dressed green salad for a perfect light lunch, or with roasted potatoes for the ideal mid-week supper.
Storage: keep the unopened pack in the fridge (0c-4c) and consume before the date indicated on th pack. Once opened, keep the pack sealed and refrigerated, consume within 7 days.
Ingredients: duck sourced from free range French farms, duck fat, garlic, rosemary, bay leaves, salt, pepper, and a bit of love!