Super Simple Duck Confit

Impress your guests with this traditional French Duck dish.

Serves: 2
5 mins
120 mins


  • Pack of 2 Gressingham Duck Legs
  • 1 tbsp duck fat
  • 1 tbsp cooking oil
  • 2 sprigs of thyme
  • Rock salt & cracked black pepper


  1. Unpack the duck legs onto a small roasting tray.
  2. Season with salt, pepper & thyme.
  3. Rub with the duck fat & cooking oil and then slow roast at 145c for 2 hours, the duck should be almost ‘fall off the bone’ tender and the skin golden & crispy.
  4. Serve with your favourite sides!

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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.