Gourmet Shop Online Singapore
Duck Leg Confit (220g)
Duck Leg Confit (220g)
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How to Reheat ⬇
Cooking Demo 1 - water bath then follow by oven bake
Cooking Demo 2 - Oven bake directly from frozen method
Cooking Demon 3 - Reheat by Air Fryer method
Reheating based on Oven bake direct from frozen - Set oven to temperature 180°C
- Open the pouch, transfer to baking tray, we suggest to add a slice of potato below the duck legs (not recommend other types of vegetables, as this will moisture the skin of the duck).
- Bake for 15 to 20 minutes, until the skin gets crispy
- Remove from the oven and serve.
Product Information ⬇
Presentation: Deliver cooked in sous vide (vacuum) pouch, pasteurized & frozen
Delivery Frozen vacuum packed Wine Pairing: Light red and soft tannin, medium to full bodied Cote Rotie, Brune et Blonde 2004/7
Weight: 220 grams + duck fat
Serving: 1 person
Ingredients: Duck leg, duck fat, bay leaf, pepper, nitrite salt, seasoning
Store: Frozen at -12℃ to -18℃
Shelf life: 1 year frozen (from production)
Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
*Photos are for illustration only. Garnishes, decoration, tableware are not included
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Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore. Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting. Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences. You can follow him on youtube or instagram: @Chefjulienbompard




