Confit of duck - two legs

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Produced By: Capreolus

Duck Confit - Two servings per pack. 

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Duck Confit - Two servings per pack. 

Duck legs are dry-cured with a blend of herbs and spices for several days. They are then cooked sous-vide with some extra duck fat and matured for two weeks to allow the flavours to develop fully.

To prepare for the table, pick off the fat and jelly (keep the jelly for your sauce) fry skin-side down over a low heat for a few minutes and then turn over; this will render almost all of the fat from the duck legs.  While the duck is being heated make your sauce - melt the jelly in a small saucepan and add a spoonful of creme fraiche or double cream; reduce until it coats the back of a spoon.

Place the pan with the legs under the grill (skin side up) until the skin is crisp; if you don't have a grill then fry the legs (skin side down) to crisp the skin.

Serve on a bed of Puy lentils or mashed potato and pour the sauce over.

Duck confit is a supremely delicious and rich food so we find one leg is generally ample per serving. Duck confit is also fabulous in cassoulet. See also our Duck Gesiers (Champion Cured Meat Award 2015 Taste of the West)


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