Crispy, Tender Duck Legs

Rich, succulent, and naturally packed with deep flavor, our duck legs are the ultimate cut for low-and-slow cooking. When braised gently, the meat melts into fork-tender perfection while the fat renders down to create a crisp, golden skin.

Chef’s Cooking Tips

• The Perfect Crisp: Prick the skin lightly all over with a fork (without piercing the meat) and season generously with sea salt. Sear skin-side down in a dry, cold pan over medium-low heat to render out the fat, then transfer to the oven at 160°C for 90 minutes until meltingly tender.

• Liquid Gold: Don’t discard the rendered fat in the pan—save it to roast the crispiest potatoes you’ll ever make.

Serving Suggestions

• The Classic French Bistro: Shred the rich, slow-braised meat over a warm Puy lentil salad with Dijon vinaigrette, or nestle them whole into a hearty white bean cassoulet.

• Aromatic Spiced Duck: Braise gently in a bath of soy sauce, crushed garlic, fresh ginger, star anise, Chinese five-spice, and sliced red chili. Serve resting over steaming jasmine rice with a side of charred pak choi, drizzled with the reduced pan glaze.

Contents: 2 legs per pack (approx. 250g each).