Truffle Infused Lardo
1 Pack (70g)
This is a wonderful thing to keep in your fridge for a quick and very easy supper that can be ready in minutes.
Duck legs are dry-cured with a blend of herbs and spices and are then cooked sous-vide with some extra duck fat and matured to allow the flavours to develop fully.
Duck confit is a supremely delicious and rich food so we find one leg is generally ample per serving. Duck confit is also fabulous in cassoulet.
To prepare for the table, pick off the fat and jelly (keep the jelly for your sauce) fry, using the duck's own fat, skin-side down over a low heat for a few minutes and then turn over; this will render almost all of the fat from the duck legs. While the duck is being heated make your sauce - melt the jelly in a small saucepan and add a spoonful of creme fraiche or double cream; reduce until it coats the back of a spoon. Place the pan with the legs under the grill (skin side up) until the skin is crisp; if you don't have a grill then fry the legs (skin side down) to crisp the skin. Serve on a bed of Puy lentils or mashed potato and pour the sauce over and serve. Alternatively shred the meat and, when cool, add to a salad with some sliced pear, apple or orange with toasted pine nuts and mixed leaves. Duck confit is a supremely delicious and rich food so we find one leg is generally ample per serving. Duck confit is also fabulous in cassoulet.