Carefully sourced from the Gers in the South West of France. A duck leg, slow cooked in it's own fat, finished with our moreish red wine reduction
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.