Confit Duck - Two Legs
1 Pack (400g)
Salmon muscle (also known as the Faux Fillet) from grass-fed West Country Beef (PGI) raised in Dorset is cured in a highly flavoured brine. It is then coldsmoked over beech wood before being cooked very slowly sous-vide. Perfect for a sandwich served on rye bread with some gherkins.
Beef, salt, garlic, black pepper, yellow MUSTARD seed, coriander, allspice, chilli, cinnamon, bay leaves, cloves, ginger Preservative: Sodium nitrite 140g meat used per 100g product
It contains: Mustard
It may contain: Sulphites, Sulphur dioxide
They work closely with a number of local farmers who produce animals to the highest welfare standards. The meat is then cured using the finest herbs and spices that are freshly ground for every batch. The cured meat is slowly dried in maturing rooms until the flavours develop and the texture firms up. A few of the products are lightly smoked over beech wood which imparts a soft, almost sweet flavour to the meat; most are not smoked, leaving the flavour of the meat to speak for itself.Find out more