Made with duck leg, salt, white pepper, and thyme, it is slow-cooked sous-vide to lock in moisture before being frozen.
Preparation Instructions
Since the duck leg is already cooked, your main goal is to reheat it thoroughly and crisp up the skin
- Thaw: Defrost the product in its unopened packaging in the refrigerator or cold water.
- Preheat: Set your oven to 180ºC (350ºF).
- Bake: Place the duck legs and their natural juices into an oven-safe dish. Bake for about 10–15 minutes until the meat is heated and tender.
- Crisp: Turn your oven to "Broil" for the last 5–10 minutes to crisp the skin until it is a deep golden brown.
Alternatively, you can pan-fry or air-fry the thawed leg skin-side down at 180°C for 10–12 minutes until crispy.
