Signature of the house! Duck leg confit is a traditional dish of the south west of France. Best to eat with roast potato and to serve red wine from Languedoc of Bordeaux region
Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurized & frozen
Delivery Frozen vacuum packed Wine Pairing: Light red and soft tannin, medium to full bodied Cote Rotie, Brune et Blonde 2004/7
Weight: 220 grams + duck fat
Serving: 1 person
Ingredients: Duck leg, duck fat, bay leaf, pepper, nitrite salt, seasoning
Store: Frozen at -12℃ to -18℃
Shelf life: 1 year frozen (from production)
In oven and grill (Reheating YouTube Instruction) -
Set oven to temperature 180°C
-
Open the pouch, transfer to baking tray, we suggest to add slice of potato below the duck legs (not recommend other type of vegetables, as this will moisture the skin of the duck).
- Bake for 15 to 20 minutes, until skin get crispy
- Remove from oven and serve.
For orders after 5pm, the order will be considered as placed on the next day.
In the cart page, please indicate your preferred delivery date and time under special remarks. E.g. 10 Dec 2020 12pm-2pm
The time slots we have are:
10am-12pm
12pm-2pm
2pm-4pm
4pm-6pm
6pm-8pm (surcharge of $20)
