Mr Duck Confit (2 legs)

Duck legs cooked the traditional French way, for a tender and succulent taste experience. Duck sourced from free range French farms.

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.

Ingredients: duck sourced from free range French farms, duck fat, garlic, rosemary, bay leaves, salt, pepper, and a bit of love!

Great Taste Awards 3-Star 

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”