DUCK CONFIT FOUR/SIX LEGS, 1.28KG IN SOUTH AFRICA

The term 'confit' means to preserve, by cooking meat in either oil or its own fat. Now you can serve confit duck in your own home, without the burden of preparing it yourself. Think classic cassoulet, indulgent salads and decadent dinners. Tin of between four and six duck legs cooked and preserved in duck fat Remove from the tin, and scrape off excess fat Fry in a hot pan to crisp up the skin and warm through Duck confit is super soft and tender, and fully cooked so no need to cook through Can be eaten cold, warm or hot, eaten whole off the bone or shredded to be added to other dishes Each tin contains between four and six duck legs packed in duck fat