Duck confit is one of our classic comfort dishes and it is carefully sourced from the Gers in the South West of France.
The confit process of slowly cooking the duck leg during 7/8 hours in its own fat releases all the incredible flavours & allows the meat to fall off the bone.
Send it in the oven then finish under the grill, to get that amazing crispy skin, & drizzle our moreish red wine reduction over the top to serve.
Takes: 10-12 mins
Preservation: 2 days from delivery
Allergen: contains gluten and sulphur dioxide
Preheat the oven to 220°C fan. Remove your duck from its packaging. Heat in the oven for 10-12 mins or until skin is crispy.
Optional: Heat for 3-4 mins under your grill for extra crispy skin! Plate up and drizzle red wine reduction over the duck.