Confit Duck Legs - 2 Pack
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We cure male duck legs in salt, rosemary and thyme overnight and then slowly confit them in duck fat. The confit legs are left to cool in the fat before being vac packed.
Perfect for steamed pancakes with plum sauce or in a cassoulet.
Ingredients: Duck legs, salt, garlic, rosemary, thyme, juniper, star anise, cinnamon, black pepper, duck fat.
Directions: Roast in a hot oven (200C) on a an oven tray for 20-30mins until the skin is golden and crispy.