How to Prepare Our Duck Leg Confit

A French classic made with local duck, and aromatics such as thyme, bay leaf, and orange for titillating flavours, and cooked in duck fat for 12 hours.

Don't have 12 hours to spare? Leave the time consuming process to us! You only need less than 15 minutes to prepare it straight from freezer. We have a few methods below for you to choose!

 Method 1

Step 1 - Boil adequate water in the a pot, once the water is boiling, turn the heat to low and place the frozen duck leg confit unopened directly in boiling water for 8 minutes. (No thawing needed).
*Do not worry as we use high quality Sous Vide bags for all our products!

Step 2 - Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the boiling water)

Step 3 - Once the oil is hot, slide the duck leg confit into the pan, duck skin side down for 4 minutes.
Tip: In order to prevent oil splattering on you, cover the Pan.

Step 4 - Gently remove the duck as the meat is very tender!

 Method 2

Step 1 - Remove the frozen duck leg from vacuum pack, place frozen duck leg in a preheated oven at 180°C for 10 minutes.

Step 2 - Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the oven)

Step 3 - Once the oil is hot, slide the duck leg confit into the pan, duck skin side down for 4 minutes.
Tip: In order to prevent oil splattering on you, cover the Pan.

Step 4 - Gently remove the duck as the meat is very tender!

 

Method 3 (Optimal)

Step 1 - Thaw the frozen duck leg.

Step 2 - Remove the thawed duck leg from vacuum pack, place duck leg in a preheated oven at 200°C for 5 minutes.

Step 3 - Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the oven)

Step 4 - Once the oil is hot, slide the duck leg confit into the pan, duck skin side down for 4 minutes.
Tip: In order to prevent oil splattering on you, cover the Pan.

Step 5 - Gently remove the duck as the meat is very tender!

 

Bon Appetit!

Optional Instructions

*Use Non-stick Pan if possible.
*Do not remove the duck from the Pan from it's thigh bone, use a spatula to scoop out the duck leg confit.

DTM's Mashed Potato (per serving)

  1. Boil adequate water in the a pot, once the water is boiling, turn the heat to low and put frozen mashed potato packet into boiling water for 10 minutes.
    (this can be done at the last 10 minutes of beef cheek) 
  2. Boil 100ml of milk OR melt 50g of butter.
  3. Mix the above well and serve.
How to Prepare Our Duck Leg Confit