Peter Ansell - Personal Chef
60@60
 
 

DUCK CONFIT

Reheating Instructions



Oven Roast
Preheat the oven to 200ºC/400ºF/Gas 6 , remove the Duck from the packet and wipe off any excess fat, place the Duck, skin side up, on a rack in a roasting tin and roast for 15-20 minutes until the skin is crisp and golden and the meat has heated through.



Pan frying
Sauté in a frying pan over a low heat, with a little of the duck fat, until heated thoroughly.

The duck is cooked with a mixture of ingredients then just the duck is salted with herbs and spices and sealed in its bag. If you have any questions about the ingredients used to make the duck confit pease contact me.