We recommend opening the tin and heating the entire contents in a bain-marie. Once the leg is fully heated, remove it, place on a dish and add a red wine sauce.
It can also be prepared in an oven as follows: Tip the tin into a tray and separate the duck fat from the gelatine. Place the pieces into an oven tray with a little water or part of the gelatine and pour it with a small amount of fat to help it brown. Bake at a moderate temperature until the inside and outside is warm, constantly pouring with the fat. It is essential to serve very hot.
Garnish with red wine sauce and sautéed vegetables.
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