Bone-in
Box contains:
Confit Duck Leg w/ Garlic & Thyme, 2 x 220g each
British Confit Duck Leg, 2 x 220g-380g each
Our British Confit Duck Legs have been expertly prepared to bring you a British version of a classic French confit. The finest British duck legs are slow cooked with natural duck fat providing the texture, richness and flavour you’d expect from a classic confit and are simply seasoned with sea-salt. With incredibly tender meat that falls off the bone, these are guaranteed to impress dinner guests, or even just to be enjoyed as a treat for you and your family. Don’t forget to use any leftover duck fat to make the perfect roast potato.
Confit Duck Legs with Garlic and Thyme:
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Duck (99%), confit seasoning (salt, garlic, thyme, rosemary, cornflour, black pepper).
Confit Duck Legs:
Duck Leg (99%), Sea salt.
Confit Duck Legs:
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 18-24 minutes, until the meat has heated through fully. Baste halfway through cooking time.
Pan fry: heat a non-stick frying pan over a medium heat and saute the leg along with the fat: for 20-24 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.
Confit Duck Legs with Garlic & Thyme:
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.
Confit Duck Legs with Garlic and Thyme:
| 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 |
Confit Duck Legs:
| Typical per 100g |
| Energy: 1287 kJ/310 kcal |
| Fat: 26g, of which Saturates: 6g |
| Carbohydrate: 1.1g, of which Sugars: 0.5g |
| Fibre: 0.5g |
| Protein: 17g |
| Salt: 1.2g |
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
