Duck Legs, Previously Frozen

Our ducks are from a local farm, nestled away in the depths of Devon. These organic duck legs are delicious simply roasted with a sprinkling of sea salt.

Good To Know

Ingredients & Nutritional's

Organic and free-range Duck.

How To Store 

Our Duck Legs are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery). 

Our Farms & Suppliers

From an organic parent flock of Peking ducks, our ducklings arrive with our lovely farmer, Ross for a first week on the farm cosying up under heat lamps. On the East Devon farm, they then spend another week pottering indoors before they are ready to go wild exploring further afield on the Devon hills. With a fresh pool to splash and bathe in, and straw-filled houses to recline when all the frolicking gets too much, these ducks are a chilled-out bunch. Open fields to roam allow for a totally organic and natural development. The riverbed of the Otter is the perfect backdrop for slow-growing growing plump, well-fed ducks

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.