Confit Duck Legs
An ancient practice that suits modern life, confit is a classical way of not only preserving rich meats such as goose or duck but intensifying the flavour too. We slow cook duck legs in their own fat until wonderfully tender. With time to cook in busy modern life ever dwindling, having confit at home that simply needs warming through couldn’t be better. Each pack is full of succulently cooked meat and plenty of cooking juices enabling you to make flavour packed meals at home in less than half the time.
Chef’s Tip: once you have warmed your confit duck legs, save the fat. When cool but not yet solid pour into a jar and store in the fridge. Add a spoon or two to your tray of roasting vegetables or baste over leaner birds such as a guinea fowl or turkey next time they are on the menu.
Weight: 600g
Pack size: 2 legs
An ancient practice that suits modern life, confit is a classical way of not only preserving rich meats such as goose or duck but intensifying the flavour too. We slow cook duck legs in their own fat until wonderfully tender. With time to cook in busy modern life ever dwindling, having confit at home that simply needs warming through couldn’t be better. Each pack is full of succulently cooked meat and plenty of cooking juices enabling you to make flavour packed meals at home in less than half the time.
Chef’s Tip: once you have warmed your confit duck legs, save the fat. When cool but not yet solid pour into a jar and store in the fridge. Add a spoon or two to your tray of roasting vegetables or baste over leaner birds such as a guinea fowl or turkey next time they are on the menu.
Weight: 600g
Pack size: 2 legs
An ancient practice that suits modern life, confit is a classical way of not only preserving rich meats such as goose or duck but intensifying the flavour too. We slow cook duck legs in their own fat until wonderfully tender. With time to cook in busy modern life ever dwindling, having confit at home that simply needs warming through couldn’t be better. Each pack is full of succulently cooked meat and plenty of cooking juices enabling you to make flavour packed meals at home in less than half the time.
Chef’s Tip: once you have warmed your confit duck legs, save the fat. When cool but not yet solid pour into a jar and store in the fridge. Add a spoon or two to your tray of roasting vegetables or baste over leaner birds such as a guinea fowl or turkey next time they are on the menu.
Weight: 600g
Pack size: 2 legs