Duck Confit

Duck Confit:

Duck Leg (95%), Rapeseed Oil, Salt, Pepper

Calories: 531kcal per leg.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Confit French Duck Leg

Prep time: 5 minutes. Cook time: 45 minutes.

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).
2. Place the duck (still within its bag) in a bowl or container. Boil a kettle and pour very hot/boiling water over the duck until it’s covered and leave for 15 minutes. Once the time is up, remove from the water.
3. Open the bag and pat down the duck with some kitchen towel so it’s dry, then place the duck skin side up on a non-stick baking tray and/or onto parchment paper on a baking tray. Dispose of the bag and juices.
4. Place the baking tray in the centre of the oven and cook for 30 minutes. Once cooked, remove from the oven and leave to stand for 2 minutes.