Fresh Easter Duck Legs

Slow grown organic duck legs make a classic confit or a hearty cassoulet. With their balance of rich meat, crispy skin and melting fat, our organic duck legs are a versatile cut that adds a touch of luxury to your meals.

Available for delivery between 15th - 17th April.  

Good To Know

Ingredients & Nutritional's

Organic and free-range Duck.

How To Store 

Our Fresh Duck Legs are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 5-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

How To Cook  

We recommend: 

Slow-Roasted Duck Legs

Ingredients:

• 2 duck legs
• Salt and black pepper (to taste)
• 2-3 cloves garlic (minced)
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary (or 1 tsp dried rosemary)
• 1 tbsp olive oil
• 1/2 cup chicken or duck stock (optional)
• 1-2 oranges (zested and juiced; optional for extra flavour)
• 1-2 tbsp honey (optional for glaze)

Instructions:

1. Prepare the Duck Legs:

• Preheat the oven: Preheat your oven to 150°C (300°F).
• Season the duck: Pat the duck legs dry with paper towels. Season generously with salt and black pepper on all sides.
• Make the herb rub: In a small bowl, mix together the minced garlic, thyme, rosemary, and olive oil. If using, add the orange zest and juice to the mixture.

2. Rub the Duck Legs:

• Apply the rub: Rub the herb and garlic mixture all over the duck legs, ensuring they're evenly coated. For best flavour, let the duck legs sit for at least 30 minutes at room temperature, or refrigerate them for a few hours or overnight.

3. Sear the Duck Legs:

• Heat a large skillet (oven-safe if possible) over medium-high heat. If desired, add a little oil to the pan.
• Sear the legs: Place the duck legs skin-side down in the pan and sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the legs over and sear the other side for another 3-4 minutes.

4. Roast the Duck Legs:

• Transfer to the oven: If you use an oven-safe skillet, you can place it directly in the oven. If not, transfer the duck legs to a roasting pan. Pour the chicken or duck stock around the legs to keep them moist during cooking (optional).
• Slow roast: Roast in the preheated oven for 2 to 2.5 hours, or until the duck is tender and the meat pulls away easily from the bone. The skin should also be crispy.

5. Optional Glaze:

• Glaze the duck: If you like a sweet finish, mix honey with a little orange juice and brush it over the duck legs for the last 15-20 minutes of cooking. This will create a beautiful, sticky glaze.

6. Serve:

• Rest the duck legs: Remove the duck from the oven and let it rest for about 10 minutes before serving.
• Plate and enjoy: Serve the duck legs with your choice of sides, such as mashed potatoes, roasted vegetables, or a green salad. The pan juices can be drizzled over the top for extra flavour.