Duck Leg Confit

Great Taste Critics: Excellent texture, crispy skin, very moist meat and excellent flavour. Smells fantastic. Not too oily - a very good product.

6 months shelf-life

Duck legs cooked the traditional french way, for a tender and succulent taste experience.

how to cook: oven or pan fry, skin-side down first, to your personal taste. chef recommends about 25 minutes for crispy skin and nutty brown colour.

Chef's suggestion:eat with a dressed green salad for a perfect light lunch, or with roast potatoes for the ideal mid-week supper. bon appetit!

Storage: keep the unopened pack in the fridge(0c-4c)consume befor the date indicated. once opened, keep the pack sealed and refrigerated ,consume within 7 days.

ingredients: duck sourced from free range french farms, duck fat, garlic, rosemary, bay leaf, salt, pepper, and a bit of love