Duck Confit (5 x cuisse/leg quarters)
1 kg plastic container containing Duck leg rubbed with coarse salt, Thyme leaves, Ground Bay leaves and Coarse Pepper.
The product is ready to eat. To prepare, take pieces from the tub and remove excess fat (careful not to damage the skin). Heat a pan and fry skin side down until golden and crispy. Turn and cook the other side until warmed through.
Suggestion: Pair with a dark cherry glaze and serve on a bed of mash with vegetables of your choice