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Free-Range Duck Leg Confit


Our duck legs come from Creedy Carver at Merrifield Farm which is seven miles from Exeter situated in the beautiful Devonshire countryside. They rear their free-range ducks in small flocks and feed them a low-density GM free diet that is completely free of antibiotics or growth promoters which produces very tasty ducks. We then cure them with sea salt and fresh thyme, garlic and Bay leaves before cooking them long and slow to produce a very tender and flavoursome duck leg.

Fresh product.



Remove packaging and place skin side up on a baking sheet or oven proof frying-pan and cook in a pre-heated oven at 200°c, gas mark 6, for 20 minutes.

Ingredients:Free-range duck leg, free-range duck fat, salt, garlic, thyme, Bay leaves. Allergens in bold.


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