Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!
Duck leg and thigh
- Cooking: 150 minutes
Entertaining a large group? Consider serving duck legs, as they can be prepared in advance, making them the perfect solution for group meals. Ideal in a slow cooker or as a confit.
Duck goes well with a whole range of ingredients and sides. Let your imagination run wild!
Ingredients
Duck legs
Allergens : None
Features and Benefits
- Peking duck raised for its meat, naturally fed under ideal conditions, complimented with a healthy diet without hormones or antibiotics
- All the flavour of Peking duck
- Good source of iron and source of fatty acids polyunsaturated omega-6
- Very tender and tasty meat
- Canadian grown duck!
Raised without the use of antibiotics
Raised without the use of added hormones like other ducks in Canada
Oven
Cooking: 150 minutes
- Preheat oven to 165 °C (325 °F).
- Place legs in a large covered pot. Add salt and pepper.
- Cook for 2 to 2.5 hrs.
- Remove legs from stock and strain.
- Brush legs with the sauce of your choice (BBQ, tomato or other).
- Roast in the oven or on the grill until skin is crispy.
Confit
- Sprinkle duck legs with 20 g of salt per kg of meat; cover and allow to marinate in the refrigerator for 12-24 hours. Rinse off excess salt and pat dry.
- Cook legs submerged in rendered duck fat on very low heat for approximately 2 to 2.5 hrs. Allow legs to cool in the filtered fat to remove residue on the bottom of the pot.
- Make sure meat is completely covered in fat before storing.
- Can be stored up to 6 months in the refrigerator.
- When serving, reheat legs in the rendered fat for about 20 minutes, then finish under the broiler until skin is crispy.