DUCK CONFIT - 1.350kg
Illustrated oven crisped.
In many French kitchens this dish is a handy standby for a quick
and delicious meal. We cure freerange duck legs lightly in coarse
sea salt and then slow cook them in duck fat, when meltingly tender
we pack six at a time in to tubs, cover with the preserving fat and
leave to mature for several days.
All you have to do is lift out the legs and either put them in a
hot oven or fry until the skin is crispy and browned, use the fat
to make the best roast potatoes ever.
A really useful addition to Christmas menu planning.
NEW Gluten free