DUCK CONFIT - 600g
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 two at a time , 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.
NEW Gluten free