Duck Confit

Duck legs from selected farms are dry-cured in sea salt, herbs, and spices. They are then very gently cooked sous-vide in duck fat. They are exceptionally tender and very rich - one leg is a generous portion for one person.

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The Great Taste judges said “Utterly moist, tender and with just enough chew to keep your teeth busy! The salt level is spot on; it couldn't be better. The dry curing with the sea salt has made way for a buttery flesh which sings in your mouth and is completely fabulous.”