DUCK*****Confit Duck Legs - King Cole Brand

By

27/03/16 - VVG for both, served over polenta as below, for Easter Dinner for Dan and I.
19/12/16 - VVG again, with the brand carried by Tarini's, which is only two servings. Removed the meat from the leg and sauteed it in a small-non-stick pan until hot and crispy. Served it with goose fat roasted potatoes in the Actifry, yummy!

View complete recipe

  • 3

Ingredients

  • (280 grams total)
  • Nutrition Facts per 1/3 Serving / 95 grams
  • Amount Per Serving
  • Calories 255.4
  • Total Fat 19.6 g
  • Saturated Fat 5.9 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 93.3 mg
  • Sodium 275.1 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 0.0 g
  • Dietary Fiber 0.0 g
  • Sugars 0.0 g
  • Protein 18.7 g

Preparation

Step 1

For best results, prepare from thawed and use in conventional oven. To defrost, let product sit overnight in your refrigerator until completely thawed.

1. Bring a pot of water to boil. Remove pot from heat source.

2. Place the packaged legs in the boiled water for 10 - 15 minutes to melt the juices.

3. Remove from the package and place on a baking tray under broiler, second rack from the top. Broil for approximately 10 minutes or to your preference for crisp skin.

4. Remove immediately and serve.

WITH POLENTA AND RED WINE SAUCE:

Soak legs in hot water, as described above (or just let sit at room temp for an hour or so - the hot water method resulted in a leak in the bag which defeated the whole purpose) then tear meat off the bones into bite-sized shreds with some bits of skin attached and spread out in small glass pie plate and broil as above. (I used about half the meat off two leg/thigh combos). Serve over Creamy Instant Polenta topped with Red Wine Sauce - great for both.

View complete recipe