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Easter Menu Mains

Duck Confit


Serves 1

Duck leg confit, Foie Gras

Contains: lactose, suplhur, gluten

 Ingredients:Ducks from Ramajo, sustainable foie gras, pepper corns, thyme, bay leaves, rosemary, tarragon, red wine, shallots, garlic, butter



Cooking instructions:  Place the duck in the pre-heated oven at 160 degrees and let it heat for approximately 15 minutes.  Handle the confit very gently.  Serve immediately.

Place the sauce in a sauce pan, on medium heat, bring up to the boil.  When boiling, turn off, and leave to sit for 5 minutes.

Plate the duck confit and garnish with sauce.

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