An improved version of our confit duck legs. These duck legs have been cooked very slowly in duck fat according to a traditional French recipe. Now cooked sous vide, our new confit duck legs are even more tender. We have cooked them for you, so all you have to do is reheat them for a few minutes before enjoying them. Plus, they now come in a 550 g format. Enjoy!
Duck legs • Rendered duck fat • Salt • Pepper
Contains no allergens
To get tender meat and crispy skin, the best way to reheat duck leg confit is in a very hot oven on the top rack. The cooking time may vary depending on the oven used.
Benefits
Our ducks are raised without the use of antibiotics.
They are also raised without the use of added hormones, as are all ducks in Canada.
Preparation – Oven
Conventional oven: if frozen, thaw in refrigerator. Preheat oven to 450°C (230°F). Pour contents of bag into an ovenproof dish, skin side up. Place in oven halfway up. Heat for 12 minutes. To obtain a crisp, golden skin, broil for a further 5 to 10 minutes. Serve whole or shredded. You can use the remaining fat to cook vegetables. Cooking time may vary depending on oven.
Preparation – Air fryer
Air fryer: preheat air fryer to 400°F (205°C). Take the legs out of the bag and place them in the air fryer drawer. Heat for about 20 minutes to crisp the skin. You can use the remaining fat to cook vegetables. Cooking times may vary according to the equipment used.
