A classic French dinner, perfect for your winter holiday. Braised & crispy duck legs, cooked in the traditional method of cooking the duck in duck fat and finished with a grand veneur lingonberry sauce, served with whipped garlic potatoes, honey-glazed carrots, & a winter kale salad.

Dinner available for 4 or 8 servings. Your meal includes:
-Duck Confit Legs (1/per serving)

-Garlic-Whipped Potatoes

-Honey-Glazed Carrots

-Winter Kale Salad

All items are fully cooked & packed cold, and include simple preparation instructions for serving.