Moulard Duck Legs Confit

Thaw the duck legs in the vacuum sealed bag in the refrigerator.
place duck legs in a preheated 475 degree Fahrenheit oven for 15 minutes, or until they are completely heated throughout. Alternatively, to achieve a crispy outside, you may also pan-sear the duck legs in a pan on medium heat for 10 minutes skin side down and 3-4 minutes meat side down.

Moulard Duck Legs Confit

Americans have discovered confit, and they love it. A process, not a product, confit involves cooking meat (mostly duck) slowly in its own fat and juices, seasoned with salt and pepper. The result is meat that is tender, moist, and rich with natural flavors. The time-honored confit cooking process seals in the delectable flavor of our all-natural duck legs. These delicacies take just a few minutes of pan-searing before serving.

6 legs | 7-8 oz ea

Heat & Serve