Confit Duck Leg


You’ll be convinced you’re in Paris with this traditional French Confit Duck Leg. Tender meat that falls off the bone with beautiful crispy skin, flavoured with a hint of juniper, black pepper and thyme.

Defrost Duck Leg in the fridge overnight. Preheat the oven to 225 degrees celsius. Remove duck legs from vacuum-sealed bag, leave the liquid and fat in the bag as you can use this for a sauce. Line a baking dish with baking paper. Place duck legs (skin side up) in the baking dish. Place the dish in the oven for 15-20 minutes or until the skin is golden brown and crispy. Then serve! Duck Sauce Instructions; Simply bring the duck jelly to the boil in a small pan, stir through a teaspoon of marmalade or jam for a beautiful bitter sweet sauce. This pairs perfectly with the rich duck flavour.
Enjoy with creamy garlic mash potato, butter green beans, toasted hazelnuts, and sauce made from duck jelly in the bag. You can also make a lovely Confit Duck Leg pasta or risotto.
Duck Leg, Himalayan Pink Salt, Thyme, Juniper, Bay Leaves, Black Pepper
If contents are not thawed, store frozen at or below -18° C until best before date. Do not refreeze after thawing. Always thaw Luvarlee meals in the fridge at or below 4° C. Meal can last up to 4 days in the fridge when thawed properly and kept at or below 4° C. Must be heated before eaten.
2 legs / serves 2 generously when paired with our recommended sides.
This product is manufactured in a kitchen that uses peanuts, tree nuts, eggs, fish, crustaceans and soy.

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