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Duck Leg Confit – $17.00/Piece

$17.00 Excluding 7% GST

(1 customer review)

This French classic is cooked long and slow in duck fat flavoured with aromatic herbs until meltingly tender and preserved in that fat, to be grilled quickly until crisp and golden. When cooked at a precise, low temperature, the duck comes out exceptionally silky and tender, sure to impress for a dinner for any occasion.

Free-range Imported Duck


1. Remove Duck from the refrigerator for at least 45mins prior to cooking to get to room temperature. You want the chunks of fats to soften away from the meat.

2. Preheat oven to 230°C on grill-fan (broiler). If oven does not get that hot, amend to a longer finishing time with lower heat.

3. Open bag, remove Duck, gently scrape off excess fats and carefully pat dry on both sides with a paper towel. Discard juice and liquids (remaining duck fat) from the bag.

*Tip: Keep the duck fat for cooking other dishes

4. Once the oven is hot, on a tray and parchment paper, place the Duck on the upper rack and allow it to cook for 5-8mins - until skin becomes crispy. Each oven is different, so you will have to monitor the timing.

5 Once crisp has formed, remove from heat, and you’re ready to go!

Our finishing instructions have been tested and recommended, but can be finished off in other ways. However, results may vary.

Min. Order 1 Piece Pack
Serving Recommendation 220 GM +/- [Serves 1]
Finishing Heat in Oven - 5-8mins
*All weight is based on the weight when raw*
Dietary Claims Rich in protein, essential omega fatty acids, and various vitamins and minerals.
Dietary Restrictions Gluten-Free, Dairy-Free
Allergens n/A
Ingredients Bay Leaves, Black Pepper, Dried Thyme, Duck Fat, Kosher Salt, Whole Black Peppercorns
Farm Our Duck is freshly delivered and handpicked daily for the highest quality.
Please specify if you have any allergies and we will try to adapt our products to your needs

1 review for Duck Leg Confit – $17.00/Piece

  1. Andrew Hunt (verified owner)

    Tried it the other day. Very good, but I think next time rather than pan frying to finish it, putting it in the oven might be better….so next time, it will get 5 stars 🙂

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