2 Confit Duck LegsYou are here: Home » Somerset Food » 2 Confit Duck Legs
Cooked by being totally submerged in duck fat. Either reheat very simply by removing from fat and reheating in a hot oven, to have an instant main, or shred and use in salads. (Especially good with the Burnt Orange Dressing as we did in the cookschool series, Winter 09.)
Approx Weight : 220gm per leg, bone in, with about 100ml of duck fat.
Ingredients: Duck legs, duck fat, thyme, bay leaves
(Vacumn Pack - Frozen)
Recommended cooking method:
-preheat oven to 200oC. Remove legs and fat from the bag, and place duck in a pan and spoon fat over. Reheat in hot oven for approx 10mins or until skin is nice and crispy.