Roasted Confit Duck Leg

The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly… This item features in our 'Quack' au Vin Dinner Kit (aka Duck in Red Wine Mushroom Sauce) Heating Instructions Recommended Finishing Steps Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices. Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill). Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!) (Pictured here with Portobello smashed potatoes and seasonal vegetables - sold separately)