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…
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!).
"Quack au Vin" (aka Duck in Red Wine Sauce)
Our twist on the French Country classic Coq au Vin (aka Chicken in Wine!). Here we use our melt-in-your-mouth Roasted Confit Duck Leg (Quack!) instead of the traditional chicken (Coq). We serve it along with our rich red wine sauce, that contains button and cremini mushrooms, onions, garlic and fresh herbs. Two pouches make up this One Pot entrée. Try it served over our Portobello Smashed Potatoes. It can be purchased as a Dinner Kit.
The exotic aroma of this duck dish is reminiscent of the street vendors in Kowloon Bay, Hong Kong! Ginger, soy, star anise and sesame are combined in a marinade for our King Cole Duck Breast. After soaking up these incredible flavours we quickly grill the duck breast, and vacuum pack it, locking in all of those flavours and aromas. Then we cook it sous vide to a tender, medium-rare doneness. Pairs brilliantly with our Coconut Rice or Red and Black Thai Rice. Guong dong wah!