Our 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, they are then preserved in the duck fat, and roasted quickly until crisp and golden. The process gives the meat the most fabulous texture and flavour.
Our confit comes with Kipfler potatoes.
Preparation, cooking and serving instructions
Frozen product. To defrost, put in the fridge for 24 hours. Once defrosted, heat, and consume within 48 hours.
Heat up your oven to 160C, transfer the duck legs, kin side up, and the potatoes into an oven-proof tray. Reheat for 10-15 min until the duck skin is golden.