Duck confit wings slowly cooked in Extra Virgin Olive Oil. A great alternative to traditional duck confit; cooking duck wings in EVOO gives the product a softer and more subtle flavour. A tender, melt-in-the-mouth treat. This product is gluten-free. No added preservatives. Instructions for use: Separate the wings carefully from the extra virgin olive oil. Separate the olive oil from the bottom gelatine with a strainer; it can be used to make a meat stock or gravy. Oven: Pre-heat at 200°C. Place the wings on a roasting tray (without the oil) with the skin facing up and roast for 12 minutes until the skin become crispy and golden. It is recommended to add a thin layer of oil in the tray or put parchment paper. Frying-pan: Pour the olive oil from the can into a pan and set it to 180°. Fry each side for 2 minutes and a half, untill the skin become crispy and golden.