With a traditional confit seasoning that blends notes of garlic, thyme, and a hint of rosemary, t...
British duck with traditional confit seasoning.
With a traditional confit seasoning that blends notes of garlic, thyme, and a hint of rosemary, these duck legs are slow-cooked to perfection and seasoned to enhance the natural flavours of the duck.
Cooking guidelines from defrosted: keep in the original pack and defrost in the refrigerator for up to 24 hours. Ensure thoroughly defrosted before heating.
Remove from the fridge 15 minutes prior to cooking.
Oven: preheat oven to 220°C / 200°C fan / gas 7.
Carefully remove the duck leg from the pack. Place it skin-side up on a small roasting tray along with the liquid and some of the fat .
Cook on the middle shelf for 20-24 minutes, until the meat has heated through fully. Baste halfway through cooking time.
Pan fry: heat a nonstick frying pan over a medium heat and saute the leg along with the fat, for 22-24 minutes until heated through fully, turn carefully, occasionally.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
| Typical per 100g |
| Energy: 757 kJ/181 kcal |
| Fat: 12g, of which Saturates: 3.4g |
| Carbohydrate: 0.5g, of which Sugars: 0.5g |
| Fibre: 0.7g |
| Protein: 19g |
| Salt: 0.65g |
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Duck (99%), confit seasoning (salt, garlic, thyme, rosemary, cornflour, black pepper).
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