Duck leg confit from Quebec (1)

QUEBEC CONFIT DUCK LEG (1)

Aged for a week before preparation to give its meat an incomparable tenderness, our duck leg confit is ideal for quick meals as well as for special occasions. Slowly confit at 72ºC for 12 hours, all you have to do is reheat it before being amazed by this succulent confit. 

Duck thigh is a meat that can be dry and tough to the bite when cooked too quickly. However, when prepared at low temperature for several hours, it offers us a tender and juicy product.

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.

Quote :
Maturation : 14 days
Quantity :1
Provenance : Qc
Race : Mulard
Portion(s) : 1
Condition : Fresh