Duck Leg Confit Tin/Bucket – 25 Pieces – Mr Duck

With a shelf life of up to 4 years (for the tinned product), these Confit Duck Legs are slowly cooked the traditional French way, in their own fat and perfectly seasoned, for a tender and succulent taste experience. Duck leg confit makes a delicious meal in its own right and is also a fantastic base for many recipes.

The winner of multiple awards, including “Top 50 Foods in Britain”, here are some of the Great Taste Awards Judges’ comments:

“Excellent texture, crispy skin and with very moist meat and excellent flavour. Smells fantastic. Not too oily – a very good product.Very nice fatty duck legs of a good size. Beautifully tender and flavoursome. We wanted to eat it all” – “Well spiced and seasoned confit. Tender and delicious” – “A good duck with plenty of flavour”.
Using your Duck Leg Confit
How to cook: oven or pan fry, skin-side down first, to your personal taste. We recommend cooking for about 25 minutes so that you get a delicious crispy skin and nutty brown colour.

Chef’s suggestion: eat with a dressed green salad for a perfect light lunch, or with roasted potatoes for the ideal mid-week supper. Check out this delicious recipe for a Couscous salad with Confit Duck Leg. Duck Leg Confit also goes fantastically with lentils. Don’t forget to retain any leftover duck fat to make the best roast potatoes ever!

We only use the finest duck, grown with the highest regard for animal welfare. Take a look at this short video about our supplier.

Bon appetit!

The winner of multiple awards, including “Top 50 Foods in Britain”, here are some of the Great Taste Awards Judges’ Comments:

“Excellent texture, crispy skin, very moist meat and excellent flavour. Smells fantastic. Not too oily – a very good product.Very nice fatty duck legs of a good size. Beautifully tender and flavoursome. We wanted to eat it all” – “Well spiced and seasoned confit. Tender and delicious” – “A good duck with plenty of flavour”

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 roasted potatoes for the ideal mid-week supper.

Bon appetit!