Cooked F&Co Duck Leg Confit

For a simple yet mouthwatering world-famous dish, our slow-cooked Yorkshire Wolds duck confit with chicken schmaltz, garlic, thyme, sea salt and pepper is just the ticket. 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 Cooked by Farmison & Co range, our in-house Michelin-starred 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.

'Cooked' is the hallmark for our range of speciality products cooked sous vide, the classic style developed in top professional kitchens, making it easier for home cooks to rustle up a festive dinner using quality meat without the lengthy roasting process. For further cooking instructions, see our recipe tips below.