With a shelf life of up to 6 months, these Confit Duck Legs are slowly cooked the traditional French way, in their own fat and perfectly seasoned, for a tender and succulent taste experience.
The winner of multiple awards, including “Top 50 Foods in Britain”, here are some of the 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”
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.