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.

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.
97% duck meat, garlic, salt, rosemary, thyme.
Nutritional values per 100g:
Energy kJ | 844 |
Energy kcal | 203 |
Fat | 15,9 g |
– of which saturates | 4,7 g |
Carbohydrate | 0,2 g |
– of which sugar | 0,2 g |
Fibre | 0,1 g |
Protein | 17,1 g |
Salt | 1,2 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.