Fully-Cooked Duck Leg Confit
Includes: 4 duck leg and thigh portions
Classically French domestically sourced duck leg and thigh portions arrive prepared and cooked for you. Our chefs use the traditional curing method for confit (pronounced con-fee) by first coating the duck legs in a thick blend of aromatics like thyme, garlic, shallots, and peppercorns for at least 24 hours. Then, in an updated twist, our chefs have brought the time honored tradition of braising to a new era with a special sous vide braise. The duck is sealed and slowly braised immersed in a temperature- controlled water bath which locks in the flavor and moisture of the skin and meat until it releases the silky yet nutty flavor this dish is known for.