2 Duck legs confit
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 legs out of the bag and place them on a baking sheet
- Bake for 15 minutes or until the skin becomes crisp and lightly colored.
- Serve and enjoy.
To make shredded duck confit, simply place the bag in warm (60 degrees Celsius) water for 15 minutes. When the legs are brought up to temperature, take them out of the bag and remove the flesh from the bone. The meat is now ready to use in your favourite recipe.
cuisse bien chaude sortez la de son sac et retirez la chair de l’os.