M&S 2 Confit Duck Legs

A fat layer beneath the skin is essential to give succulence to the duck. The level will vary according to the time of the year. Due to the nature of the slow cooking process, ensure all bones are removed when shredding product.

M&S have done all the hard work by slow cooking at the optimum temperature to guarantee the most tender and succulent texture.
All you need are a few sides to add the foodie experience!

British Confit Duck Legs
2 tender duck legs with bay leaf and sea salt, finished with a rich orange & port jus.
Sous vide for tenderness
Prepared for ease to take the fuss out for you.

2 Tender Duck Legs with Bay Leaf and Sea Salt, Finished with a Rich Orange & Port Jus, Bone in, 30 Minutes Oven, British Duck, With an Orange & Port Jus, Gluten free, Needs Cooking

For more recipe inspiration visit marksandspencer.com/slow-cooked

United Kingdom

Keep Refrigerated; Product Previously Frozen; Suitable for Home Freezing

For the perfect meal just add
Creamy mash + Fresh spinach

Air Fry - From Chilled. 200°C, 22 mins
Preheat air fryer. Transfer duck to a wire rack inside air fryer basket with fat facing upwards. Remove cooking juices, set aside for later use and pat dry the duck. Program the air fryer to cook for 22 mins.
Check duck is tender and cooked through.; Cooking Instructions - General. Needs Cooking. Remove all packaging and set sauce sachet to one side.
Do not reheat.; Hob - From Chilled. 1-2 mins
Sauce only
Empty contents of sauce sachet into a saucepan alongside 2 tbsp of drained juices. Heat for 1-2 mins until bubbling. Serve with the duck legs.; Oven cook - From Chilled. Electric 200°C, Fan 200°C, Gas 7, 30 mins
Preheat oven. Transfer duck to a wire rack over a baking tray with fat facing upwards. Remove cooking juices, set aside for later use and pat dry the duck. Cook on top shelf of preheated oven.

Box

Box - Recycle; Film - Do Not Recycle; Sachet - Do Not Recycle

Full Product Name:
2 Slow cooked British duck legs with a sea salt and black pepper rub and a sachet of port, red wine and orange sauce

Storage:
Freezable
Suitable for freezing. For use by, see front of pack. Keep refrigerated 0℃ to +5℃. This product may have been previously frozen and returned to chill temperature. Further freezing will not affect quality. Freeze by date mark shown and use within 3 months. Once defrosted (in a refrigerator) use within 24 hours. Defrost thoroughly before use.

Safety Warning:
Contains alcohol. Contains bones. This product is sous vide (i.e. this product is cooked slowly in a sealed pouch for several hours). This product must be cooked before consumption.

Usage:
2 Servings

Additional Information:
FSC - FSC® Mix, Paper, FSC®C012938, This mix paper packaging is FSC® certified, helping to keep forests growing, for all, forever.

© Marks and Spencer plc

British Duck Legs (72%), Port, Red Wine and Orange Sauce (21%), Duck Fat (4.5%), Sea Salt, Thyme, Cracked Black Pepper, Bay Leaves, Port, Red Wine and Orange Sauce contains Water, Chicken Stock (Water Chicken Bones Onions Carrots. Leeks Parsley Garlic White Peppercorns Bay Leaves). Port (Sulphites) Red Wine Duck Stock (Water Duck Bones, Carrots Onions Tomato Purée Thyme Dried Oregano, Black Pepper Bay Leaves Garlic) Concentrated Orange Juice Cornflour Butter (Milk) Sugar Rapeseed Oil, Balsamic Vinegar Demerara Sugar Tomato Purée Salt, Caramelised Sugar Syrup Roasted Garlic Purée Concentrated Redcurrant Juice Orange Zest Ground Bay Leaves, Gelling Agent: Pectin

Contains Milk, Contains Sulphur Dioxide/Sulphites

Gluten free

Marks & Spencer

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com