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.