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Confit Duck Leg

Rs. 550.00

220-240 gms, Leg Thigh

Preparation Instructions:

  • Thaw out the packet and bring it to room temperature
  • Keep the fat aside in a bowl
  • Pat the leg dry with a kitchen napkin
  • In a cold, non-stick pan, put 2 spoons of duck fat
  • Add duck leg skin side down
  • Put the pan on low heat
  • Cook the skin until golden brown: 4 - 5 minutes
  • Flip the leg and baste the skin with the hot fat for 30 seconds
  • Take off the heat and let it rest for 2 - 3 minutes, skin side up
  • Serve


Quantity:
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220-240 gms, Leg Thigh

Preparation Instructions:

  • Thaw out the packet and bring it to room temperature
  • Keep the fat aside in a bowl
  • Pat the leg dry with a kitchen napkin
  • In a cold, non-stick pan, put 2 spoons of duck fat
  • Add duck leg skin side down
  • Put the pan on low heat
  • Cook the skin until golden brown: 4 - 5 minutes
  • Flip the leg and baste the skin with the hot fat for 30 seconds
  • Take off the heat and let it rest for 2 - 3 minutes, skin side up
  • Serve