Confit of duck leg is a specialty of southwestern France. This traditional process salts the duck legs cooks then preserves them in sealed jars. You can find it on our counter as part of our deli selection. We have sourced ours from award winning producer Mr Duck.
What Is Confit?
Confit is a cooking term that describes when food is cooked in oil at a low temperature (90 °C or less) compared to deep frying (160–230 °C). First the meat is cured in salt along with herbs and garlic for extra flavour. Then it’s cooked for a long time at the low temperatures which results in extremely tender meat that falls easily off the bone. Once sealed in jars and stored in a cool, dark place, confit can last for several months or even years.
Award Winning Duck Leg Confit
Our supplier Mr Duck has won numerous awards including three gold stars from the Great Taste Awards.
“Excellent texture, crispy skin, very moist meat and excellent flavour. Smells fantastic. Not too oily – a very good product.Very nice fatty duck legs of a good size. Beautifully tender and flavoursome. We wanted to eat it all” – “Well spiced and seasoned confit. Tender and delicious” – “A good duck with plenty of flavour”
Great Taste Awards Judges’
Their products are made exclusively from Mallard ducks that are reared in the Vendée Region in France. The birds are free range and are 100% naturally fed.
Cooking Duck Leg Confit
Remove the legs from their packaging and allow them to come up to room temperature if they have been kept in a fridge. Pre-heat your oven to 200°c. Place the legs skin side down on a baking tray and cook for 15 minutes turn over and return to the oven for a further 5 minutes or until the skin is brown all over.
Serving suggestion: eat with a dressed green salad for a perfect light lunch, or with roasted potatoes for the ideal mid-week supper.