{"product_id":"frozen-cooked-duck-leg-confit-急凍法國熟鴨脾-200g","title":"France Duck Leg Confit \/ 法國油封鴨脾 (熟製・200g)","description":"\u003cp\u003eConfit is one of the oldest tricks in French cooking: cook the duck leg slowly in its own fat until the meat gives way, then keep it sealed in that fat. It was a way of preserving meat long before refrigeration, and it survived because the result simply tastes better than the problem it was invented to solve.\u003c\/p\u003e\u003cp\u003eThese legs come from \u003cstrong\u003eFrédéric Feyel\u003c\/strong\u003e, a maison in Alsace that has been curing and cooking since \u003cstrong\u003e1811\u003c\/strong\u003e. Each pack holds one whole leg, already cooked and sealed in its own fat.\u003c\/p\u003e\u003cp\u003eThat is the part worth knowing: the work is done. You are not braising anything for three hours. Take the leg out, wipe off the fat, and give it a few minutes skin-down in a hot dry pan or an air fryer until the skin tightens and crackles. The meat underneath is already tender and falls off the bone.\u003c\/p\u003e\u003cp\u003eIt is a genuinely versatile piece of meat. Serve it whole with sauteed potatoes and a sharp green salad for a bistro plate; shred the meat through pasta or fried rice and let the duck fat carry the dish; lay it over leaves with a vinaigrette to cut the richness; or drop it onto a bowl of noodle soup and watch the broth turn glossy.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Alsace, France\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Frédéric Feyel, Maison Alsacienne fondée en 1811\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: one whole duck leg, approx. 200g per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation\u003c\/strong\u003e: fully cooked — reheat and crisp the skin in a pan, oven or air fryer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: keep frozen at -18°C\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e: $98 for 1 · $360 for 4\u003c\/p\u003e\n\u003chr class=\"ib-lang-sep\"\u003e\n\u003cp\u003e油封（confit）係法國廚房最老嗰批智慧之一：將鴨脾浸喺自己嘅鴨油入面，慢火煮到肉淋身，再封喺油裡面保存。未有雪櫃嘅年代，呢招係用嚟保鮮；到咗而家仲有人做，純粹因為咁樣出嚟真係好食過原本要解決嗰個問題。\u003c\/p\u003e\u003cp\u003e呢批鴨脾嚟自 Alsace 嘅 \u003cstrong\u003eFrédéric Feyel\u003c\/strong\u003e，一間由 \u003cstrong\u003e1811 年\u003c\/strong\u003e做到而家嘅老號。每包一隻原隻鴨脾，已經煮熟，連鴨油一齊真空封好。\u003c\/p\u003e\u003cp\u003e重點係：功夫佢哋幫你做晒。你唔使燉三個鐘。攞出嚟抹走表面嘅油，皮向下落熱鑊乾煎，或者掉落氣炸鍋，幾分鐘逼到塊皮繃緊脆卜卜就得，下面啲肉本身已經淋到甩骨。\u003c\/p\u003e\u003cp\u003e食法真係好闊：原隻上枱，配煎香薯仔同爽口沙律，即刻似返足法式小館；拆肉拌意粉或者炒飯，鴨油香會掛住每一條粉；鋪喺沙律面淋少少果醋汁解膩；又或者擺落湯麵頂，湯底即刻厚咗一層。\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e原產地\u003c\/strong\u003e：法國 Alsace\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e生產商\u003c\/strong\u003e：Frédéric Feyel（Maison Alsacienne，1811 年創立）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e內容\u003c\/strong\u003e：原隻鴨脾一隻，每包約 200g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e食用方法\u003c\/strong\u003e：已熟製，翻熱並將皮煎脆／焗脆／氣炸即可\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e儲存方法\u003c\/strong\u003e：請以 -18°C 冷凍保存\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e價目\u003c\/strong\u003e：$98 \/ 1隻 · $360 \/ 4隻\u003c\/p\u003e","brand":"0","offers":[{"title":"Default Title","offer_id":48121787220204,"sku":"GCLRT00205","price":98.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0014\/5778\/2899\/files\/GCLRT00205-card-free_38769cbd-cd10-4a0f-9358-2882d3c4b0bb.png?v=1785906144","url":"https:\/\/slibuddies.net\/zh\/products\/frozen-cooked-duck-leg-confit-%e6%80%a5%e5%87%8d%e6%b3%95%e5%9c%8b%e7%86%9f%e9%b4%a8%e8%84%be-200g","provider":"iBuddies","version":"1.0","type":"link"}