Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!
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 375 °F (190 °C). Open the bag, remove the excess fat and gelatin (set the fat aside). Place the legs in an oven-safe dish, skin side up. Position the dish in the middle of the oven. Heat for about 20 minutes. For a golden, crispy skin, continue cooking under the broiler for about 5 minutes. Serve and enjoy 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 the air fryer to 400°F (205°C). Remove the legs from the bag, discarding the excess fat and gelatin. Place the legs in the air fryer basket. Heat for about 15 to 20 minutes, until the skin is crispy. You can use the remaining fat to cook vegetables. Cooking times may vary according to the equipment used.
Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!
