The common-or-garden duck is a large, very fatty bird. Cooking out the fat, a prerequisite to crisping the skin, takes a long time. Smaller Barbary ducks, also sold by many supermarkets, take a shorter time to cook all round; this is the type for which my favourite techniques are designed.
Customize your order Kosher Certification:
If you’re looking for a rich, elegant and ultra-flavorful alternative to beef for a special dinner, Duck Legs are a great choice. But don’t go roasting these like a steak: the high fat content and strong leg muscles in Duck Legs need to be cooked low and slow. The classic preparation for duck legs is “confit,” or slow-cooked submerged in fat, and for good reason: they become rich, succulent and fall-off-the-bone tender.
Our pastured ducks are carefully raised by our network of poultry farmers in the mid-Atlantic, where they graze freely and have ample access to fresh water for bathing. Their diet includes GMO-free grain, plus grasses and legumes foraged from the pasture. They are never fed any hormones, antibiotics or animal by-products.
Slow-cook submerged in fat for “confit,” or braise in liquid.
Products are packed with coolant during their journey to ensure they arrive in great shape. Meats will arrive frozen or refrigerated. Most of our products are shipped frozen; occasionally, due to a very quick turnaround between when the meats arrive at our freezing and distribution facility and when they are delivered to you, meats may be shipped fresh. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more.
*Price per pound is an estimate for comparison purposes only. Click on the “Details” tab to learn more.
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Duck Legs
Posted by barbara barnett on Oct 10th 2022 Easiest recipe ever. Simply salt up and pop into the oven and roast for about 2-3 hours. The skin crisps up beautifully. This is my go to for a crowd. The kiddos love the legs so much–their favorite.
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Duck legs
Posted by Nickie Dumke on Feb 18th 2022 I LOVE these duck legs! I like to cook them crunchy, and theyre delicious. The breasts are good too, especially if “well done,” although I know this is not the way many people like their duck. Such a versatile meat – Some people like it lightly cooked, I like it well done!
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Duck Legs
Posted by Tziporah H on Apr 6th 2021 Made duck confit for YT and got rave reviews – even from those who said they normally dont like duck. So, so good!
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Highest quality Ive tried
Posted by Rivkaylia on Nov 10th 2020 Be very careful at the end not to overcook or dry out the very delicate and tender flavors. Fancy for guests. Ive had plenty of fancy duck before this is the best. Careful not to over cook it at the end … cooked very well and easily zero feathers. Thanks!
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Duck Duck Great
Posted by Lynn Brown on Oct 7th 2020 Reasons that I will buy these duck legs again: 1. More meat on bone than expected 2. Just the right amount of fat for cooking 3. Very tasty 4. Good value for price 4. Pasture raised and organic 5. Kosher
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Yes!
Posted by Naomi on Jul 8th 2020 These duck legs made a wonderful confit de canard for Shabbos. I marinated it in gin overnight. 2000000000% will buy again!
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Duck legs
Posted by Dianna Jacob on May 2nd 2019 Legs were delicious
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Duck Legs ooo woo ooo
Posted by Charles Blum on Nov 15th 2018 I made duck confit in the crock pot for one the Yom Tov meals and it was the best meal I ate in a long time. It was a yom tov eating it!
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Duck legs
Posted by Maita Shinefield on Jan 16th 2018 Cooked them in the instant pot. Crisped skin on sauté. Made sauce with broth, wine & cherry juice. Cooked on high pressure for 35 minutes. Removed duck & reduced sauce added cherries.
How Many Pieces Will I Receive?
Our frozen meats are packaged in vacuum-sealed packages. Most packages contain one piece (ie, one Brisket). Some packages will contain two pieces (ie, Lamb Chops). Packages of smaller items, such as Chicken Wings or Pepper Steak, will contain multiple pieces.
For red meat items and multi-pack poultry items, vacuum-sealed packages may be packed in a cardboard box. If there is an option to choose how many packages youd like in the box, youll make that selection under “Customize Your Order.” Then youll choose your preferred weight (that is, the combined weight of all the the packages in that box.) If only one choice is showing in a green box, you do not need to make any selection.
Lets say youre ordering Lamb Chops and you select the following:
Youve chosen: 2 packages, ~1.1 lb, and the price shows $39.99.
You’ll receive 1 box, with 2 packages of lamb chops inside.
Each package will contain 2 lamb chops. You’ll have 4 lamb chops in total. We always try to pack similar-sized items, but you may find that some chops are slightly larger and some are slightly smaller.
How to cook a duck leg
FAQ
How long should duck legs be cooked?
Can you undercook duck legs?
Can you overcook duck legs?
Why does duck take so long to cook?
How to cook duck legs?
Rinse the duck legs under cold water and pat them completely dry with paper towels. Use a sharp knife to score the skin and fat of the duck legs in a crosshatch pattern, which will help render the fat and crisp up the skin. Season both sides of the duck generously with salt and pepper. Step 2 – Render the Fat
How long do you cook duck legs in the oven?
Heat olive oil in a large skillet over medium-high heat. Carefully place the duck legs in the pan skin-side down. Cook for 8-10 minutes, occasionally spooning out some of the rendered duck fat. This will help crisp up the skin. Flip the duck legs and cook for another 5 minutes. Step 3 – Roast the Duck Legs Preheat the oven to 400°F.
How do you cook a fried duck leg?
Remove the skin from one side of the duck legs. Use a thin chef’s knife to slice into the skin on each duck leg. Slide the knife underneath the skin to separate it from the meat. Only remove the skin from one side so you can enjoy the crispy skin once it’s cooked. Crisp the skin on the duck legs in a skillet over medium heat for 15 minutes.
How do you cook slow roasted duck legs?
These juicy, slow roasted duck legs are so tender and flavorful. Cooked low and slow, it’s almost hands off as the oven does most of the work. Preheat oven to 300 degrees. Place the duck legs in a baking dish with the skin side up do not grease the baking dish because the duck will render a lot of fat.