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Duck Leg Confit

$28.00
( / )

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)

  1. Thaw the frozen duck leg.
  2. Remove the thawed duck leg from vacuum pack, place duck leg in a preheated oven at 200°C for 5 minutes.
  3. Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the oven)
  4. 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.
  5. Gently remove the duck as the meat is very tender!

CONVENTIONAL OVEN (Alternate)

  1. Remove the frozen duck leg from vacuum pack, place frozen duck leg in a preheated oven at 180°C for 10 minutes.
  2. Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the oven)
  3. 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.
  4. Gently remove the duck as the meat is very tender!

WATER BATH

  1. 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!
  2. Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the boiling water)
  3. 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.
  4. Gently remove the duck as the meat is very tender!