Gressingham Roasted Confit Duck Legs
Slow Cooked Gressingham Duck Legs in a delicately seasoned Orange marinade. Ready in 30 minutes.
Rich and tender free-range duck legs are cooked gently and slowly in the oven and then preserved in their own juices to soak in all the delicious flavour.
Delivered fresh | 430g Serves 2
All Gressingham Ducks are carefully bred, hatched, and reared. Gressingham employs an integrated farming system which guarantees complete traceability and feed a natural diet with no growth enhancers or antibiotics.
Such high-quality rearing pays dividends in terms of both flavour and nutritional value. In addition to a higher proportion of breast meat, Gressingham Ducks are renowned for their rich gamey flavour, lower fat content and thin, crispy skin. It’s not surprising that they have long been the first choice for top chefs, hotels and restaurants throughout the UK.
To cook – Remove from box and outer packaging and decant the contents of the pouch into the provided foil tray. To ensure golden crisp duck skin, make sure the duck is skin-side up.
Place the tray into the centre of the oven and cook for 30 minutes. After 25 minutes, carefully drain off the excess juices. Return to the oven for the remaining 5 minutes of cooking to finish crisping up that wonderful duck skin.
Duck Legs, Brine (Salt, White sugar, Water, Garlic, Black Pepper, Demerara Sugar, Juniper Berries, Ground Nutmeg, Thyme, Ground Bay), Duck Fat, Bay Leaf.
Allergens are highlighted in bold.