Cooking duck confit, with its sweet, tender flesh and crisp skin - is surprisingly quick and easy - as long as we've done the initial 24-hour cure and three-hour slow cook for you here first, of course. We confit (or preserve) our duck by first curing it overnight in a salt, sugar and herb rub, then cook it very gently in its own fat until it is so tender it almost falls off the bone.
Duck, salt, garlic, thyme, brown sugar, bay leaves, peppercorns, duck fat.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER DUCK LEG | |
| ENERGY | 1401kj | 2012kj |
| PROTEIN | 18.9g | 25g |
| FAT TOTAL | 28.1g | 40g |
| - SATURATED | 9.6g | 13g |
| CARBS | 1.8g | 4g |
| - SUGARS | .1g | .6g |
| SODIUM | 992mg | 1439mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Reheat duck pieces in a 180C oven for 10 minutes, then flash under the grill to crisp up the skin, or pan fry in a dry, non-stick frying pan for five minutes on the skin side, then three minutes on the other, till heated through and nicely browned.
Freezing/defrost information: suitable for freezing. Defrost before cooking. Once defrosted, keep refrigerated and cook within 48 hours.
Serve with a salad of Puy lentils or bitter leaves with potatoes roasted in duck fat or buttered mash on the side.
LOW CARB - ditch the lentils or potatoes and amp up the leaves - a mixture of watercress, radicchio, finely slice fennel and rocket would be fantastic.
