Duck confit is one of the most luxurious of foods in French cuisine.
Gently cured duck legs are bathed in their own fat and slowly cooked until the meat is perfectly falling off-the-bone. Then the skin is crisped in a pan, giving you the delectable combination of silky meat and crackling skin.
This dish pairs beautifully with roasted potatoes and garlicky greens on the side.
This product is packed in a pouch for easy reheating. Simply drop into a pot of boiling hot water until it’s hot enough to plate up. Around 12 mins.
Maryland duck, duck fat, vegetable oil, juniper berry, star anise, salt & pepper