Five Spice Duck Leg Confit 法式油封鴨脾

FAV Craft Kitchen's Five Spice Duck Leg Confit is a French bistro classic given a five-spice twist: duck leg slow-cooked in its own fat until fall-off-the-bone tender, then frozen for an easy oven finish at home.

Ingredients: duck leg, duck fat, thyme, garlic, sea salt, black pepper, five spice, bay leaf

食材：鴨脾、鴨油、百里香、大蒜、海鹽、黑胡椒、五香粉、月桂葉

Keep Frozen 冷凍保存

How to Cook / Reheat 烹調方法

1. Defrost overnight in the refrigerator. 隔夜置於雪櫃解凍。
2. Preheat oven to 350°F. 將烤箱預熱至 350°F。
3. Bake for 15 minutes, until heated through and the skin is crisp. 烘烤 15 分鐘，至熱透及表皮香脆。

Net Wt. 300g 淨重300克。

FAQ

What is duck confit? Confit is a French cooking method where meat is slow-cooked and preserved in its own fat, resulting in exceptionally tender, flavourful meat — here finished with a five-spice touch.

Do I need to thaw it first? Yes, defrost overnight in the refrigerator before baking for best results.

Can I pan-fry it instead of baking? Baking is recommended for even heating, but you can finish it skin-side down in a hot pan for a few minutes for extra crispness after baking.