How to reheat Francette duck leg confit
Duck confit is already cooked. This guide adapts the preparation advice published on the original Francette website. Follow the storage instructions on your product packaging.
Reheat gently in a pan
If frozen, thaw the duck confit in the refrigerator. Open the pouch and place the leg in a pan with a little duck fat. Heat gently and turn carefully until thoroughly hot. Check with a food thermometer that the centre reaches 74°C (165°F); reheating time varies with the equipment and the size of the leg.
Use the extra duck fat for potatoes
Prepare the potatoes first if serving them with the confit. Peel, rinse and cut them, then parboil until slightly tender. Drain and dry carefully before sautéing them in duck fat until golden. Season to taste and serve with the hot duck confit.