Description
Ingredients:
Duck leg, duck fat, garlic, star anise, thyme, ground black pepper, sea salt.
Allergens:
–
$30.00
2 legs / 2 servings
Confit was a way to preserve meat in the Middle Ages. In this dish, duck legs are dried in salt for 24 hours and washed in cold water. It is then submerged in duck fat and cooked very gently until the meat is tender and silky. Pan-sear the duck to give it a golden crispy skin just before serving, or add it to a traditional cassoulet dish.
Ingredients:
Duck leg, duck fat, garlic, star anise, thyme, ground black pepper, sea salt.
Allergens:
–
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