Duck leg confit (Quebec) (1)

DUCK LEG CONFIT (1) 

Aged for a full week for unforgettable melt in your mouth results, our duck legs confit are ideal for quick, easy meals as well as for great occasions . Confit quietly at 72 ºC for 12 hours, all you have to do is just warm them up and take delight in this succulent confit. 

The duck leg is a meat that can dry out and become tough when cooked too quickly. However, when you cook duck legs at low temperature over several hours you obtain a perfectly tender, mouthwatering meal. 

All the ducks that we work with come from La Canardière farm. La Canardière is a family owned business that has been established in Quebec since 1988 and specializes in a traditional method of raising ducks exclusively on whole corn. Their know-how has been shared for several generations and makes La Canardiere’s ducks an exceptional product recognized by dozens of chefs across the country's top restaurants.

Cooking time : 15 min at 425ºF

- Preheat the oven to 425 ºF
- Take the duck leg out of the bag and place it on a baking sheet
- Bake for 15 minutes or until the skin becomes crisp and lightly colored.
- Serve and enjoy.

*** To make a boneless shredded duck, simply plunge the bag into hot water at 60ºC for 15 minutes. Once the leg is hot, take it out of the bag and remove the meat from the bone.

Duck leg, duck fat, salt, juniper, bay leaf, pepper.

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