Duck Leg ConfitRegular price $35.00 Save $-35.00
Victor Churchill Duck Leg Confit.
This has now become one of France's most decadent and delicious dishes.
Free range duck legs are first trimmed, and marinated in salt & herbs. The legs are submerged in fat and cooked low and slow for 12 hours until the meat is falling off the bone. Once the legs are soft and tender the meat is cooled and dipped in duck fat.
To cook remove from the packaging and put in a roasting pan. Place in a pre-heated oven at 200 degrees for approx. 30 minutes or until the skin in golden brown and crispy.
Duck Leg Confit Feeds 2 people.