Confit Duck Add to wishlist

$39.00 inc GST

Confit leg of Cambridge duck.

Garden leaves
Pickled red cabbage slaw
Saute of Autumn greens
Spicy stewed bell peppers & lemon gnocchi
Potato puree
Kumara puree
Chunky fries
Lemon vinaigrette
Lemon miso dressing
Sherry vinaigrette
Roast garlic mayo
Sweet chili mayo
Tomato Sauce
Beef jus (gravy)
Black pepper (jus based)
Grain mustard (jus based)
Balsamic brown butter
Salsa verde
Roast garlic mayo
Sweet chili mayo
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Course: Dietriess: ,


Confit leg of Cambridge duck. 3 days in the making the duck is cured with salt, garlic and thyme on day 1. Day 2 it is rinsed vacuum bagged and cooked sous vide for 18 hours. Day 3 the duck is pulled out of the water bath, iced and set aside ready for service.


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