Duck Leg Confit x 4-6, Fresh (1350g)

Confit Duck Legs: A Culinary Delight!

Our confit duck legs are a delicacy prized for their exceptional flavour and texture. Although they come ready to eat, the duck legs require a bit of heating for the best-tasting result. The confit method involves slow-cooking the duck legs in their own fat, resulting in meat that is incredibly tender and flavourful. The slow-cooking process ensures that the meat falls off the bone effortlessly, while the skin becomes wonderfully crispy when finished off under high heat. The taste is a harmonious blend of savoury, salty and subtly sweet, with a melt-in-your-mouth texture that is simply irresistible.

Confit Duck Legs Cooking Suggestions

• Oven Roasting: Heat the duck legs in the oven to re-crisp the skin and warm through.
• Pan-Frying: Sear the legs in a hot pan to achieve perfectly crispy skin.
• Grilling: Finish on the grill for a smoky flavour and crispy texture.
• Braising: Add the duck legs to a flavourful broth for a moist and tender dish.

Confit Duck Legs Serving Suggestions

• Potatoes: Serve with roasted or mashed potatoes to complement the richness of the duck.
• Fruit Compote: A side of apple or cranberry compote adds a delightful sweet contrast.
• Green Vegetables: Sautíed green beans or Brussels sprouts provide a fresh, crisp balance.
• Salad: A light, tangy salad with vinaigrette cuts through the richness of the duck.
• Wine: Pair with a robust red wine, such as Bordeaux or Syrah, to match the duck's deep flavours.

Please note: Each tin contains 4-6 confit duck legs, varying slightly in size, but consistently delivering a rich, savoury experience.

Origin: Bulgaria

Weight: 1350g

Qty: 4-6 confit duck legs

Please note: Due to different sizes, there are between 4-6 confit duck legs in a tin.

Ingredients: Duck legs, duck fat, salt.

Storage: Cool & dry place. Refrigerate once opened.

Shelf life: Use within one week from opening.

Cooking suggestions: Oven-roasting, pan-frying, grilling or braising.

Serving suggestions: Pair with mashed potatoes, apple or cranberry compote, green veggies (sautéed green beans or Brussels sprouts), salads with vinaigrette and wine (Bordeaux or Syrah).