On Sale
Duck Leg Confit - 2x140g/pack
A French classic made with local duck, and aromatics such as thyme and bay leaf for titillating flavours and cooked in duck fat for 12 hours.
Weight: (~140g/ Piece), contains 2 pieces (pre-cooked).
Shelf life: 6 months.
CONVENTIONAL OVEN (Optimal)
- Thaw the frozen duck leg.
- Remove the thawed duck leg from vacuum pack, place duck leg in a preheated oven at 200°C for 5 minutes.
- Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the oven)
- Once the oil is hot, slide the duck leg confit into the pan, duck skin side down for 4 minutes.
Tip: In order to prevent oil splattering on you, cover the pan. - Gently remove the duck as the meat is very tender!
CONVENTIONAL OVEN (Alternate)
- Remove the frozen duck leg from vacuum pack, place frozen duck leg in a preheated oven at 180°C for 10 minutes.
- Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the oven)
- Once the oil is hot, slide the duck leg confit into the pan, duck skin side down for 4 minutes.
Tip: In order to prevent oil splattering on you, cover the pan. - Gently remove the duck as the meat is very tender!
WATER BATH
- Boil adequate water in the a pot, once the water is boiling, turn the heat to low and place the frozen duck leg confit unopened directly in boiling water for 8 minutes. (No thawing needed).
*Do not worry as we use high quality Sous Vide bags for all our products! - Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the boiling water)
-
Once the oil is hot, slide the duck leg confit into the pan, duck skin side down for 4 minutes.
Tip: In order to prevent oil splattering on you, cover the Pan.
- Gently remove the duck as the meat is very tender!