Duck Leg Confit

How to Prepare

Option 1: Oven roast (our favorite)

1. Remove the duck leg(s) from the vacuum packaging.
2. Preheat your oven to 180°C (350°F).
3. Place the leg(s) in an oven‑safe dish, skin side up.
4. Roast for 15–20 minutes, or until the skin is golden and crispy.

Option 2: Pan fry

1. Reheat the duck leg(s) in the vacuum packaging in boiling water for about 10 minutes.
2. Preheat your frying pan over medium heat.
3. Place the leg(s) in the pan, skin side down.
4. Cook for 10–15 minutes, or until the skin is golden and crispy.

Be patient and you will be rewarded with a light, crispy and flavourful skin.

Pro tip: Spoon some of the rendered fat over the skin for extra crisp.

Tasting Tips

Whether you’re celebrating a special occasion or simply elevating the everyday, Duck Confit pairs beautifully with garden treasures like golden potatoes and green beans roasted in duck fat.

For the perfect duck leg confit experience:

1. Serve immediately while the skin is crispy and the meat is warm
2. Pair with classic sides like roasted potatoes cooked in duck fat, garlic green beans, or a simple salad
3. Wine pairing: A robust red wine from Southwest France complements the rich flavors perfectly
4. Temperature matters: The contrast between the crispy skin and tender meat is at its peak when served hot

Chef’s note: The rendered fat from reheating is liquid gold - save it for cooking vegetables or potatoes.

Ingredients

• Duck leg
• Duck fat
• Salt

That’s it, no artificial preservatives or additives.

Storage instructions

Unopened: Keep refrigerated under 4°C (39°F) and consume maximum 1 month from production date.

After opening: Keep refrigerated under 4°C (39°F) and consume within 3 days.

Nutritional values

Duck confit is known for its high content of healthy monounsaturated fats known to support good cholesterol (HDL).

It’s no coincidence that the French, especially in the Southwest, enjoy some of the longest lifespans in the world.