Confit Duck Leg
Confit Duck Leg

Confit Duck Leg

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Duck leg cured in parsley, cilantro and salt, then slow braised in duck fat to create fall-off-the-bone delights.

Open package and place leg on a baking sheet. Place in a 400°F oven for 15 minutes to crisp up the skin and reheat to the perfect serving temperature.

Duck Lac-Brome, Quebec, cooked in-store.

Ingredients: duck, duck fat, parsley, cilantro, salt.