Confit Duck Leg

This confit duck leg is melt-in-the-mouth tender! Served with Alsatian sauerkraut, roasted baby potatoes, and poultry gravy. I need no more words for this flavourful luxury dish.

Confit duck leg in duck fat, pork belly, sauerkraut, baby potatoes with skin, white onion, fresh thyme, rosemary and bay leaf, clove, juniper berries, white wine, homemade chicken stock (contains celery), sunflower oil, black pepper and salt.

Allergens: alcohol, sulfiet.

Microwave

Heat the duck leg, sauerkraut and baby potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-30 minMarleen's choice

Heat the duck leg, sauerkraut and baby potatoes covered with an ovenproof plate or aluminium foil for 20-25 minutes (1 person) to 30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy178,45 kcal

Protein7,52 g

Fat10,97 g

of which saturated3,4 g

Carbohydrates9,62 g

Dietary fibre2,67 g

Salt1,45 g

Average weight: 540 g

Fresh meals at home

Freshly prepared and delivered daily.

Choose your meals →