Free Range Duck Leg
The perfect cut for a hearty wholesome feast. Our properly free-range duck legs are delicious cooked long and slow until the meat falls off the bone.
In the winter serve with rustic pulses and beans for a rich warming stew. In the summer try shredding the rich duck meat from the bone, add to wraps along with vibrant salads and a sticky asian sauce.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Preheat the oven to 180c
Gently score the skin of the leg, being careful not to cut through to the flesh, then season the fat with sea salt and pepper.
Take a cast iron pan and bring to a hot heat, place the leg skin side down in the pan and brown the skin so it's beautifully crispy. This should take no longer than 5 minutes.
Pop on a baking tray and cook in the oven for 1 hour, checking the tenderness of the leg after about 45 minutes.