Duck Leg - Sous Vide

For a simple yet mouthwatering world-famous dish, our slow-cooked duck confit with chicken schmaltz, garlic, thyme, sea salt and pepper. Using duck legs to promise plenty of flavour and succulence, the richness of the meat reflects our traditional techniques of raising poultry, coupled with high welfare standards and rich diets so our birds plump up gradually in adequate living space. As part of our Sous Vide by Farmison & Co range, our in-house chef Jeff Baker uses a traditional French technique, sous vide, to slowly cook the leg meat to perfection. Easy for you at home, simply roast for 25 minutes until the meat falls off the bone.

Introducing Sous Vide by Farmison & Co - our slow-cooked range, developed by our Executive Chef Jeff Baker. Cooked sous vide for hours so you can prepare them in a fraction of the time, these roasting joints promise an easy, convenient yet succulent family roast every time. For further cooking instructions, see our recipe tips below.