OOD&GLORY Slow-Cooked Duck Legs

The meat is cut, seasoned, packed in a special foil and vacuum-sealed, then placed under hot water, where it stays for a long time (≈8 hours), at a constant temperature (below 85 °C). Thus, the meat is cooked evenly and perfectly. After cooking, the product is cooled and kept in its original packaging until it reaches the consumer, ensuring maximum hygiene and eliminating any risk of contamination. This cooking method preserves the important nutrients "incorporated", thus obtaining a succulent and tender meat with which you can impress any audience!

Storage conditions
Keep refrigerated at +5 - +7°C. After opening the product, consume within 24 hours.

Preparation suggestion

Oven: Remove the packaging and place the product in an ovenproof dish. Heat it in the oven at 210 °C for 30 minutes.
Air fryer: Remove the packaging and place the product in the air fryer. Cook it at 200 °C for 15-25 minutes.

Sous Vide Technology

1. The temperature is perfectly controlled throughout the cooking process, eliminating the risk of overcooking and drying out.
2. The grill made on the surface of the meat at a higher temperature coagulates the proteins, creates a protective casing and gives the meat a beautiful and appetizing appearance.
3. The product remains inside the vacuum foil until it reaches the final consumer, thus ensuring maximum hygiene and eliminating any risk of contamination.
4. Important nutrients are "locked in", keeping food succulent and tender.
5. The product is perfectly pasteurized, and any risk of bacterial infection is eliminated
6. Food is cooked evenly and perfectly every time