Super Simple Duck Confit
Impress your guests with this traditional French Duck dish.
- Pack of 2 Gressingham Duck Legs
- 1 tbsp duck fat
- 1 tbsp cooking oil
- 2 sprigs of thyme
- Rock salt & cracked black pepper
- Unpack the duck legs onto a small roasting tray.
- Season with salt, pepper & thyme.
- 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.
- Serve with your favourite sides!