Free range duck leg confit from Creedy Carver.
2 legs per tray min weight 450g
What is Duck Confit?
First, duck legs are generously seasoned with a dry cure of salt, herbs, and spices, and allowed to rest for a period of time. This curing process draws out moisture and deeply seasons the meat. After the cure, the legs are rinsed and then submerged entirely in a bath of rendered duck fat. They are then slowly cooked at a very low temperature for several hours. This gentle cooking method breaks down the connective tissues, resulting in incredibly tender, fall-off-the-bone meat while the protective layer of fat ensures a succulent texture and a remarkable depth of flavour.
This is the magic of duck leg confit, a dish that transforms a humble cut into a masterpiece of French country cooking. Each bite is a symphony of flavours and textures: the satisfying crackle of the skin giving way to the rich, deeply savory flesh, permeated with the fragrant essence of herbs and spices. It is a dish born of patience and tradition, a culinary act of love that promises a taste of pure, unadulterated decadence.
Simply fry off your duck leg confit in a pan to crispen up the outside and serve with chips and green beans for the perfect meal.
Primrose Herd duck is always fresh, packed and shipped in recyclable packaging.