Duck Leg Confit

Two duck legs, cooked long and slow in the traditional style of South West France. Serves 2 and cooks in just 30 minutes. ‘Confit’ is the French word for ‘preserved’. For 200 years or more, the people of South West France have preserved their duck legs in this way. Our recipe sees the duck seasoned with sea salt, orange zest, and pepper and cooked gently for several hours, giving you tender and flavourful meat, with none of the hassle. These are traditionally served with potatoes fried with garlic and parsley or cooked up as a cassoulet with haricot beans.