A lot of work goes into this singular product, which is the ultimate in luxury convenience food. Free-range from France this duck legs are dry-cured in sea salt for at least two days before being gently cooked sous vide for at least 15 hours so the meat remains rich and tender. To prepare, simply pan fry for 10 minutes and crisp under the grill.
INGREDIENTS: Duck Leg, Duck Fat, Sea Salt.
For allergens see ingredients in bold.