Title
Confit Duck Leg - Chef Prepared
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Confit Duck Leg - Chef Prepared, Ready to Finish
Experience the luxury of classic French duck confit without the time-intensive preparation. Our chef-prepared duck legs are slow-cooked to perfection in their own rendered fat until fork-tender, then carefully packaged for you to finish at home. Simply crisp the skin and serve for an elegant, restaurant-quality meal in minutes.
Why Our Confit Duck Leg?
- Chef Prepared - Expertly cured and slow-cooked using traditional French techniques
- Fork-Tender Meat - Hours of gentle cooking create impossibly tender, succulent dark meat
- Ready to Finish - Just crisp the skin in a hot pan or under the broiler and serve
- Authentic Flavor - Rich, deeply savory with aromatic herbs and spices
- Restaurant Quality - The same confit served in fine dining establishments
- Time-Saving - Skip the 2-day curing and cooking process
How to Finish: Remove duck leg from packaging and pat dry. Heat a cast-iron skillet over medium-high heat. Place duck leg skin-side down and cook 4-5 minutes until skin is golden and crispy. Flip and warm through for 2-3 minutes. Alternatively, finish under a hot broiler for 3-4 minutes until skin crisps.
Serving Suggestions: Serve with crispy roasted potatoes (cooked in the reserved duck fat), braised cabbage, or white beans. Pair with a fruit compote or cherry gastrique for a classic French bistro experience. Perfect alongside a robust red wine.
Storage: Keep refrigerated. Use within 5 days or freeze for up to 3 months.
Confit Duck Leg - Chef Prepared, Ready to Finish
Experience the luxury of classic French duck confit without the time-intensive preparation. Our chef-prepared duck legs are slow-cooked to perfection in their own rendered fat until fork-tender, then carefully packaged for you to finish at home. Simply crisp the skin and serve for an elegant, restaurant-quality meal in minutes.
Why Our Confit Duck Leg?
- Chef Prepared - Expertly cured and slow-cooked using traditional French techniques
- Fork-Tender Meat - Hours of gentle cooking create impossibly tender, succulent dark meat
- Ready to Finish - Just crisp the skin in a hot pan or under the broiler and serve
- Authentic Flavor - Rich, deeply savory with aromatic herbs and spices
- Restaurant Quality - The same confit served in fine dining establishments
- Time-Saving - Skip the 2-day curing and cooking process
How to Finish: Remove duck leg from packaging and pat dry. Heat a cast-iron skillet over medium-high heat. Place duck leg skin-side down and cook 4-5 minutes until skin is golden and crispy. Flip and warm through for 2-3 minutes. Alternatively, finish under a hot broiler for 3-4 minutes until skin crisps.
Serving Suggestions: Serve with crispy roasted potatoes (cooked in the reserved duck fat), braised cabbage, or white beans. Pair with a fruit compote or cherry gastrique for a classic French bistro experience. Perfect alongside a robust red wine.
Storage: Keep refrigerated. Use within 5 days or freeze for up to 3 months.