Duck Confit with Wild Mushroom Sauce and roasted potatoes, serves 2
$38.00
Wur Confit Duck Legs are prepared in-house, by Chef Sebastien, the traditional way. They are cooked long and slow in duck fat & flavoured with aromatic herbs until meltingly tender, ready for you to roast. This traditional preservation process gives the meat the most fabulous texture and flavour. We took the recipe to the next level by adding a beautiful Wild Mushroom Sauce.
Our confit comes with Kipfler potatoes. 800g.
Preparation, cooking and serving instructions
Frozen product. The dish has to be defrosted before reheating. To defrost, put in the fridge for 24 hours. Once defrosted, heat, and consume within 48 hours.
Heat up your oven to 180°C, transfer the thawed duck legs, skin side up, and the potatoes into an oven-proof tray. Reheat for 20 min or until crispy.
Reheat the sauce gently in a sauce pan until it boils.
Pour the sauce on the duck.