Product description
Our classic Confit Duck Legs paired with our Slow Cooked Chicken Legs - both cooked to a perfect, succulent tenderness. Simply heat to crisp the skin!
NUTRITIONAL INFORMATION
| Energy: 1234 kJ / 297 kcal |
| Fat: 23.7g, of which Saturates: 7.7g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.5g |
| Salt: 1.41g |
| Energy: 690 kJ / 165 kcal |
| Fat: 9g, of which Saturates: 2.7g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.8g |
| Salt: 1.1g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:
Confit Duck Legs
Defrost in original pack in the refrigerator for 12 hours.
Ensure thoroughly defrosted before cooking/reheating.
PAN FRY: Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.
OVEN: Preheat oven to 200°C / Fan 180°C / Gas 6.
Lift the duck legs out of the fat wipe off most of the excess with kitchen paper.
Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food. Free-range Slow Cooked Chicken Legs Defrost in original pack in the refrigerator for 12 hours.
Oven: remove from refrigerator at least 10 minutes prior to cooking. Preheat the oven to 180°C / fan 160°C / gas 4. Before reheating, remove all packaging.
Place the chicken legs onto a non-stick roasting tray along with any juices remaining in the packet. Pour over 2-3 tbsp of cold water per leg. Place uncovered into the centre of the oven for 25 minutes until heated through. Remove the chicken legs from the oven and serve.
Sauté: heat a frying pan over a low heat, and sauté the legs, with a little of the fat, until crisp, golden and heated through. Chef's tip: use any juices remaining in the roasting tray to make gravy. Pour the remaining juices into a saucepan, add 1tbsp plain flour and stir over heat until straw coloured. Add 300ml chicken stock and stir until the sauce boils. Reduce until the desired consistency is reached. Check the seasoning. Strain into a gravy boat and serve with the chicken.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Ensure thoroughly defrosted before cooking/reheating.
PAN FRY: Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.
OVEN: Preheat oven to 200°C / Fan 180°C / Gas 6.
Lift the duck legs out of the fat wipe off most of the excess with kitchen paper.
Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food. Free-range Slow Cooked Chicken Legs Defrost in original pack in the refrigerator for 12 hours.
Oven: remove from refrigerator at least 10 minutes prior to cooking. Preheat the oven to 180°C / fan 160°C / gas 4. Before reheating, remove all packaging.
Place the chicken legs onto a non-stick roasting tray along with any juices remaining in the packet. Pour over 2-3 tbsp of cold water per leg. Place uncovered into the centre of the oven for 25 minutes until heated through. Remove the chicken legs from the oven and serve.
Sauté: heat a frying pan over a low heat, and sauté the legs, with a little of the fat, until crisp, golden and heated through. Chef's tip: use any juices remaining in the roasting tray to make gravy. Pour the remaining juices into a saucepan, add 1tbsp plain flour and stir over heat until straw coloured. Add 300ml chicken stock and stir until the sauce boils. Reduce until the desired consistency is reached. Check the seasoning. Strain into a gravy boat and serve with the chicken.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
