Pasture raised French duck. Already cooked in its own fat. Just reheat until crisp and pretend you made it from scratch. Perfect for an elegant, hassle-free meal with a touch of culinary finesse.

How to Prep:

1. Simmer the bag: Place the duck leg confit in its bag into a pot of hot water and simmer for 20-30 minutes.
2. Drain the juices: Once done, carefully open the bag and drain the juices. These juices can be saved and used for making gravy or an orange sauce.
3. Crisp the skin:
   • Oven method: Preheat the oven to 200°C. Place the duck legs on a baking tray and cook for 10-12 minutes until the skin is crispy.
   • Air fryer method: Crisp the duck legs in an air fryer at 200°C for 10-12 minutes for a crispy finish.
   • Pan method: Heat a pan with some of the duck fat and sear the duck legs until the skin is crispy and golden.