A classic French recipe, these tender
Brome Lake duck legs have been slowly
cooked in duck fat to produce moist,
tender and succulent confit of duck.
We have taken the hard work out
of this superb dish so now all you have
to do is crisp, brown and serve.
If frozen, defrost in refrigerator.
For best results, cook in conventional oven.
• Preheat oven to 400oF (200oC).
• Remove from packaging.
• Place confit legs skin side up in a roasting pan
on the middle rack of oven. Cover.
• Heat for 10 minutes, uncover and bake
under broil to obtain a golden crispy skin.
Cooking time may vary depending on oven.
Serve warm or cold on a salad
For a warm salad, use microwave.
Remove from packaging. Heat on high 1 1/2
to 2 minutes. Remove skin and bones.
Serve on your favourite salad.
Top with a raspberry dressing.
