We start by curing duck legs in a special blend of sea salt, garlic & spices for 24 hours. We then slow cook the duck legs in duck fat.
Once cooked we shred the duck and bind with an aromatic blend of toasted szechuan pepper. Topped with a refreshing mandarin jelly.
Serving Suggestion: Serve as a starter or as part of a grazing platter. Remove from the fridge 30 minutes before serving. Serve with toasted brioche or sourdough.
Weight: 120gr
Shelf Life: Keep refrigerated. Once open use with in 3 days.
£6.95
Handmade in small batches
We start by curing duck legs in a special blend of sea salt, garlic & spices for 24 hours. We then slow cook the duck legs in duck fat.
Once cooked we shred the duck and bind with an aromatic blend of toasted szechuan pepper. Topped with a refreshing mandarin jelly.
Serving Suggestion: Serve as a starter or as part of a grazing platter. Remove from the fridge 30 minutes before serving. Serve with toasted brioche or sourdough.
Weight: 120gr
Shelf Life: Keep refrigerated. Once open use with in 3 days.
Out of stock
Back to ShopDescription
You may also like…
Salmon Rillette
£6.95 Sold OutLarge White Sourdough
£4.00 Add to cartRelated products
Chicken Liver Parfait
£6.50 Sold OutSeeded Crackers
£3.95 Sold OutThe Ultimate Christmas Dinner Box – Delivery 24.12.20
£39.50 Select optionsGift Box
£30.00 Sold Out