A classic French Bistro dinner. Our delicious melt-in-your-mouth Confit Duck Leg that has been cooked sous vide for hours paired with a classic Provençale Ratatouille and our Roasted Garlic Smashed Potatoes... because you just can’t get enough garlic!

Kit includes    

• 1 Roasted Confit Duck Leg
• 150g Roasted Garlic Smashed Potatoes
• 150g Provençale Ratatouille 

Heating Instructions

The classic French Bistro menu item. Delicious, melt-in-your-mouth duck, with crazy crispy skin! We season our King Cole duck leg with sea salt and black pepper, then vacuum pack it and cook it sous vide... slowly... very slowly…

This item features in our Paris Bistro Dinner Kit, and is also brilliant when finished with our Asian Raspberry  Sauce and served with our Coconut Rice or Red and Black Thai Rice!

Heating Instructions

Recommended Finishing Steps

• Heat the duck leg following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
• Place it skin-side up on a baking sheet, and place under the broiler for 2-4 minutes to crisp up the skin (skin-side down on a hot barbecue grill).
• Plate the Confit Duck Leg and drizzle the juices in the pouch over top (and on your potatoes!)

(Pictured here with Portobello smashed potatoes and seasonal vegetables - sold separately)

A refreshing change for a Festive Dinner!

Our delicious, melt-in-your-mouth confit duck leg with crazy crispy skin, served with Roasted Garlic Smashed Potatoes, Roasted Vegetable Medley, Choice of Traditional Fig-Port Bread and Sausage Stuffing or Wild Rice and Apple Stuffing (GF), Rich Classic Gravy and our Cranberry-Cognac Sauce.

(pictured with the Traditional Fig-Port Bread and Sausage Stuffing)

Heating Instructions