Product Description
This is a culinary treat for the very best dinner parties and SO easy to serve! Winner of silver in the 2011 Taste of the West Awards We cure duck legs with our careful blend of herbs and spices and then we cook them slowly in their own fat in the traditional way to produce a richly flavoured, unctious dish. To prepare for the table simply shake off the fat and fry skin-side down for a few minutes until crisp. Turn and repeat then place in a medium oven for 5-10 minutes (or under a grill). Duck confit is fabulous in cassoulet, or served on puy lentils with a soft white wine sauce and seasonal vegetables. See our recipe for Duck Confit with Puy Lentils.
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TASTE OF DORSET INNOVATION AWARD 2011. Thank you to all who nominated us for this award. To win it is exciting and encouraging. Thank you to Robert, Julian and Aaron, who all work so hard in the smokehouse helping to make Capreolus Fine Foods what it is.
TASTE OF THE WEST 2011
GOLD Cold Smoked Wild Venison, Cold Smoked Mutton, Black Strap Bacon, Maple Bacon
SILVER Pancetta, Black Strap Collar Bacon, Dorset Air Dried Beef, Dorset Air Dried Veal, Duck Confit
BRONZE Wild Boar, Mixed Peppercorns & Pistachio Terrine, Venison, Pigeon, Beetroot & Kumquat Terrine
Some of these products are not yet on our website, but watch this space as we plan to put them on very soon
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