TWO SLOW COOKED DUCK LEGS (360g per pack) – READY IN 20 MINUTES…..SERIOUSLY GOOD
We created our Sheridans Duck Leg Confit in the Kitchen above our shop in Galway back in 2002 and sold it in our own shops and to a few restaurants and shops around Ireland. The demand quickly exceeded the capacity of our little Kitchen and in 2008 the Steele family in Co. Monaghan began making the duck confit for us using the same methods and highest quality ingredients but on a more commercial scale.
Our duck confit is now available in an eye catching, simple and secure retail carton.
Our Duck Confit is especially important to us as in 2002 it was created by then Sheridans Chef and friend Dave Gumbleton, who sadly passed away in 2005.
Interesting Fact – A star in the making… Enda McEvoy, now a Michelin starred chef; was Sheridans executive chef at the time we launched the confit in 2008 and he oversaw all of the recipe tweaking and product quality.
SHERIDANS OWN Duck Confit SERVING SUGGESTION
Remove from pack and scrape off (and reserve) excess fat. Heat pan and add a little of the duck fat. Place confit in pan skin side down for about 3 minutes or until crispy. Carefully turn confit and briefly seal on other side. Place in oven at 180˚C for 5 minutes or until heated through.
Meanwhile sauté some parboiled baby potatoes in the duck fat until golden. Serve with crisp salad with dressing based on sherry vinegar, walnut oil and wholegrain mustard.
Other suggested accompaniments: Puy lentils with lardon and thyme…