Confit of duck is the first thing I buy when in France. I absolutely love it. This is a beautiful rendition of a French classic and tastes heavenly. I’ve placed the confit of duck on a bed of steamed royal blue potato scallops. The sauce was made using freshly squeezed orange juice that has been steeped with thyme, a touch of maple syrup, ginger and brandy. If you’re a lover of duck this will satisfy!
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE
Net Weight 400 gms / 900 gms
Defrost for up to 2 hours. Place in oven and heat at 180 degrees celsius for approximately 30 minutes until duck is golden and crispy.
Confit of duck, potatoes, orange juice, thyme, ginger, maple syrup and brandy
Servings per pack : 400 gms (one duck leg and one duck thigh), 800 gms (2 duck marylands)
Storage Instructions : Store in your freezer until ready to re-heat. Do not re-heat twice.
Product of Australia
Who doesn't love apple crumble on a cold Winter's evening? Slathered with clotted cream and ice cream for extra decadence. Look no further. I managed to get my mitts on...
Slow cooked beef cheeks are the epitome of Winter. And, as we start our three month journey into this fabulous season what a great way to kick things off. Releasing...
Beef in red wine or “Boeuf Bourguignon” is one of the all time French classics. Slow cooked until the meat is so tender that it melts in your mouth. Mushrooms...
Rounding out our summer offerings of delicious side dishes comes this beauty! I am a huge fan of pulses and cannellini beans are so creamy and delicious. Again, running with...