🦆 Duck Confit Feast – 12 Legs (Serves up to 12)

A restaurant-quality duck confit, ready in under 20 minutes.
Hosting friends? This is your main dish sorted. Perfect for hosting — crispy on the outside, meltingly tender inside.

👉 Serves 6–12 people
👉 Fully cooked – just heat & crisp
👉 Ideal for dinner parties and special occasions

🦆 A Legendary French Delicacy

Slow-cooked in its own fat following traditional methods, duck confit is one of the most iconic dishes of European gastronomy — rich, tender and deeply flavourful.

Sourced from free-range ducks raised in the cereal-rich plains of Tierra de Campos (Spain), where waterfowl have thrived for centuries, this product reflects a unique combination of tradition, environment and expertise.

Raised over a minimum of 84 days — exceeding the standards of the prestigious Label Rouge — the ducks are fed with non-GMO corn and reared without growth promoters, ensuring exceptional quality and purity.

🍽 A Complete Gourmet Experience at Home

This large-format tin contains 12 duck legs, making it the perfect centrepiece for:

• Dinner parties with friends
• Special occasions
• Effortless gourmet hosting

👉 One leg per person as a main course
👉 Designed for sharing

⚡ Ready in Minutes

Already fully cooked, the confit only needs to be reheated and crisped:

1. Gently warm the tin until the fat melts (20-25 minutes)
2. Remove the duck legs carefully
3. Roast in the oven at 180–200°C for 15–20 minutes
4. Finish with grill for crispy skin

💥 Crispy outside, meltingly tender inside

🍷 Serving Suggestions

Pair with:

• Roasted potatoes in duck fat
• Red wine reduction or orange sauce
• Apple or chestnut purée

👉 The leftover duck fat is perfect for cooking — don’t waste it

🧾 Product Details

• Format: 12 duck legs (~3.9 kg net)
• Ingredients: Duck legs, duck fat, salt, black pepper, thyme, bay leaf
• Origin: Palencia, Castilla León (Spain)
• Shelf life: Up to 5 years
• Storage: Keep in a cool, dry place

📖 New to duck confit?

Discover how to prepare it perfectly, plating ideas and hosting tips in our Iberian Guide:

👉 Explore the Duck Confit Feast