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Description
Serves 2. Frozen. No added Gluten
Description: Our Duck confit is made with two duck Maryland’s, (leg and thigh) that have been cooked with a spiced salt of cinnamon, star anise, garlic, herbs and orange sous vide for 12 hours, until they are tender and delicious. A great addition to a dinner party or special occasion, all you have to do do some sides and condiments to serve with it.
Great served with something a little sweet and sour, such as spiced cherries, a potato gratin and some charred asparagus or broccolini. Also try serving with an Asian noodle salad, or a cassoulet of lentils, vegetables and beans. (Don’t forget to use any excess juices from the bag to make roast veggies with!)
Heating instructions: remove duck from the bag, and wipe of any excess fat and juices, reserving these for roasting vegetables, potatoes, or making a sauce. Place legs skin side up on a baking tray, and while watching them closely, cook them under a hot grill at 180-220c, depending on your oven strength, for around 5-10 minutes, until the skin is crispy on top and the duck is hot in the middle. Check by poking a skewer into the thickest part of the meat, and test this is hot. Alternatively cook at 220-230c for 15-20 minutes in a hot oven until the skin is crisp and the duck is hot in the centre.
Ingredients: duck, salt, pepper, star anise, cinnamon, orange, thyme, rosemary, garlic. Contains: no known allergens
Weight: 2 duck legs, cooked weight around 350g
