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Duck Leg Confit
Our homemade duck leg confit was cooked for 20 hours in our kitchen at low temperature to have a very tender and juicy meat. We are using french free range duck legs, confit on their own fat.
Portion Size1 to 2
Open the vaccum bag, remove the fat and the cooking liquid. Roast it in the oven for 15 to 20 minutes at 180°C until the skin gets crispy with a nice golden coloration.