We slowly confit this ‘Dutch’ duck leg so that the meat easily falls off the bone. We add subtle herbs like garlic, salt, thyme and rosemary. Delicious flavour and a wonderful dish to treat your guests to.
Au-Bain-Marie
Heat the duck leg in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the duck leg in the vacuum pack for 15 minutes at 90 °C.
Grill
Grill the duck leg at 200 °C for 15 minutes until it is a lovely golden brown.
Pan
Fry the duck leg , skin-side down, over a medium heat for 8 minutes in a non-stick pan for a crispy result.
