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DUCK LEG AND THIGH

DUCK LEG AND THIGH

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.

Cooking instructions

Duck legs are best cooked slowly over direct heat, in a sauce, stock, pot-au-feu or even boiled. For optimum results, meat thermometer should read 82 °C (180 °F). Duck legs are ready when meat falls easily off the bone.

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 duck legs

Cooking: 150 minutes
  • 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.