Properly Free Range Duck Leg
Delicious cooked long and slow until the meat falls off the bone Read more
Why we love this
Our Properly Free Range Duck Legs are delicious cooked long and slow until the meat falls off the bone. Our rich and delicious duck legs are the perfect cut for a hearty wholesome feast.
In the winter serve our Free Range duck legs with rustic pulses and beans for a rich warming stew. In the summer try shredding the rich duck meat from the bone and add to wraps along with a vibrant salad and a sticky Asian-style sauce.
Free Range Duck
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.
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The essence of the perfect leg of duck is its crisp skin and tender meat. Here, crisp-skinned, roasted then fried duck legs are paired gorgeously with a creamy, fragrant sauce that is sure to keep you coming back for more.
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