Duck leg slowly cooked in duck fat, a specialty of South-West France.
Cooking Instructions:Preheat oven. Remove packaging and place on a non-stick baking tray with the fat from the bag over the leg. Cover with foil and cook for 12-15 minutes. Remove foil and cook for a further 5 minutes for crispy skin.
Suitable for home freezing. Freeze on day of receipt. Use within one month.