Duck legs are an extremely versatile cut. The meat is packed with rich flavours that work very well in slow-cooked dishes. The meat on the legs is darker and somewhat tougher than the breast fillets. It can take more cooking, not least on low heat and for a long time. In the duck’s own fat is just perfect. One of the best ways to serve duck legs is to roast them in a marinade before shredding the meat and pairing with pancakes and all the trimmings.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C