Duck leg confit
Our pre-cooked duck leg delivered vacuum-packed surrounded by its fat will allow you to make a succulent dish in a few minutes.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months. Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
First, it is important to remove the fat in order to avoid the frying effect during cooking.
To do this, we advise you to immerse the packaging in simmering water for a few minutes (until the fat becomes liquid).
For frying in a pan, start cooking on high heat on the skin side for 5 minutes so that it is crispy. Empty the fat out of your pan and, once covered, continue cooking over low heat for 10 minutes so that the confit is hot through and through.
Remember to take your meat out of the fridge at least 30 minutes before cooking to avoid thermal shock.
Little tip: you can use the fat for the cooking of your side dish.
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