Di Liso’s Fine Meats has the best legs in town – duck leg confit, that is! Tender, moist, meaty duck legs are rich and flavourful; the crispy skin my #guiltypleasure. Chef-prepared for this butcher. Priced in range with other duck leg confit available in the burbs but Di Liso’s quality makes the drive to St. Lawrence Market absolutely worth the trip. Definitely my go-to-guys for duck leg confit in our region. Can’t wait to try their duck sous-vide, chocolate and caramel pork tenderloin, and Mennonite-prepared stuffed boneless chicken legs.
Confit is a traditional French method of preparing duck: legs are covered in duck fat and cooked slowly at low temperatures to tenderize while retaining flavour and moisture. All you have to do is warm up the prepared duck confit under the broiler until skin is crispy and meat is hot. Here is how I served it for my girlfriends on our fabulous weekend getaway: on a bed of greens, with fresh fig, tiny dabs of fig goat cheese, and fig vinegar (all available at the market). High in fat but during an active weekend of night snowshoeing, dancing until 2:00 am, and yoga in the morning I figured we girls deserved a treat! Such a satisfying indulgence and so easy and special for entertaining.
To avoid the crowds at the market, get there very early on a Saturday morning or just after morning traffic on a Friday. If you look for it, you can find public parking dirt cheap within two blocks of the market – if I tell you where I’d have to kill you after.
Di Liso’s Fine Meats
91 Front Street East
(St. Lawrence Market)
Contact info, map, website, and hours here: http://www.dilisosmeats.com/contact.htmlRead More