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| YOU ARE HERE : Home > Categories > Food > Meat and Poultry > L'Authentique Confit Chicken Leg | |
| ProdID: 7655 - L'Authentique Confit Chicken LegBrand:L'Authentique | Product Score: 9.3 |
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NZ free-range chicken, slow-cooked and ready to be browned and served in 15 minutes. Our Confit Chicken is prepared in the French cooking style known as 'sous vide'. This produces slow -pre-cooked meat that is tender, flavourful and is free of any artificial preservatives or additives. Perfect broken up atop a creamy mushroom and herb risotto with parmesan. Pro Tip: Reserve the duck fat to roast potatoes in. The duck fat will last for a month if stored in an airtight container in the fridge. |
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I can't speak to the value for money, because I don't know the price of this, but I can say that while it's a delightful piece of chicken, it's not something you would pay a huge premium for - it's good, don't get me wrong, but it's nothing particularly rare. That said, now for the good stuff... This chicken leg comes smothered in duck fat - a very flavour-filled medium for cooking in. The instructions clearly state that you should first scrape off all of the visible fat - you won't need more than has soaked into the flesh - and store it in an air-tight container in the fridge for up to a month. If you are anything like me, it won't last that long, as it is perfect for roasting potatoes, or using to fry up some Smashed Spuds. In my case, I did some Smashed Spuds with Smashed Kumara mixed in, which added a wonderful extra layer of flavour and texture to the meal. After your frying pan is hot, drop the chicken leg in, skin-side down, and leave it alone. Resist the urge to flip it constantly, as this simply prevents the heat from getting deep into the flesh, and you really don't want to waste such a delicate, succulent piece of meat by giving yourself food poisoning! Once it has cooked on the skin side for 3-4 minutes, flip it over and revel in the crisp, golden skin you see before you. After another few minutes, flip it back over briefly to bring both sides back up to full heat, then serve. I served mine on the afore-mentioned smashed spuds and kumara - boiled until just cooked through, then into a frying pan with the duck fat, smashed down roughly, and fried until crispy and golden on both sides - and some steamed veges on the side. I was SO hungry by this point - the smells woke up my hunger and would not let me focus on anything else - that I totally forgot to grab a photo until I was almost finished the meal! I can tell you that it looked amazing, and tasted just as good. Overall, this is a delightful way to have chicken. The results were tender, juicy, and so flavoursome that I wondered what magic had happened to give so many layers to... well, just a chicken leg. Whatever secret tricks these folks use to cook this in the first place, they worked! Not sure if I would buy this regularly, but for something special to really treat myself... certainly yes! Look for them at food shows, because I can't find these on their website anywhere! |
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| Printed at 09:43:25am on Friday 19th April 2024 |
