Duck Legs
Description
If you are 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.
Naf’s Tips
Duck is very rich -- even a little bit added to a salad will go a long way, so with creativity you can get a few meals out of one Whole Duck.
- Oven/Roast: Submerge in fat (duck fat or olive oil) and slow-roast for Duck Confit.Braise in liquid at low temperature until tender.
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
