Quantity of Duck Confit Confit de Canard in trolley 0
|Typical values||per 100 g|
|Of which Saturates||7.6g|
|Of which Sugars||0.14g|
- Produced in France with duck sourced from the EU
- May Contain Eggs
Heat Oven to 220°C/200°C fan/gas mark 7. Peel and cut potatoes into quarters and part boil for 10 minutes in lightly salted water. While the potatoes are cooking empty the contents into a roasting tin, make sure the legs are skin side up. Place the tin in the preheated oven and cook for 10 minutes, take out and place the potatoes around the legs and put back in the oven. After 20 minutes the duck will be ready to serve and the potatoes golden brown. If the skin on the duck is not crispy enough remove potatoes, drain off the fat and put under a hot grill until skin is crispy. Serve with either a crisp green salad or a green leaf vegetable - spinach, kale or cabbage is perfect. Cooks Tip: Remember after the fat has cooled but still a liquid, pour into a bowl and keep in the fridge for roasting and frying.
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