Product Description
Duck leg confit is a traditional dish of the south-west of France.
Best to eat with roast potato and to serve red wine from Languedoc of Bordeaux region.
https://youtu.be/8jX9uvCbH1E
In oven and grillÂ
- Set the oven temperature at 180°c
- Open the pouch, transfer to baking tray, we suggest to add slice of potato below the duck legs
- Bake for 15 to 20 minutes, until skin get crispy
- Remove from oven and serve.
Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurized & frozen
Ingredients:Â Duck leg, duck fat, bay leaf, pepper, nitrite salt, seasoning
