Place in the refrigerator overnight or for 24 hours.
Pan: Starting with the skin side, cook over medium heat for 5 minutes, taking care to remove the fat as it melts. Turn the duck leg over and cook for 5 minutes. Then return to the skin side and continue cooking for 5 minutes for rare and 7 minutes for medium.
Oven (210°C): Take the thighs out of their bag and place skin side up in an oven dish. Cook in a preheated oven for 35 minutes.
|Average Nutritional Values (serving size 100g)||Per 100 g|
|Total Fat||26 g||33%|
|Saturated Fat||7.1 g||36%|
|Total Carbohydrates||0 g||0%|
|Dietary Fiber||0 g||0%|
|Sugars||0.4 g|| |
*Percent values are based on a 2000-calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.