Other
Duck Legs
The leg and thigh of a duck, darker meat with a layer of fat under the skin and a fair amount of connective tissue.
Origin
A standard cut of the domestic duck.
Flavour
Rich and savoury, more pronounced than chicken leg.
How to use it
Salt the skin and roast or confit the leg slowly so the fat renders and the meat softens.
Storage
Refrigerate and cook within a couple of days, or freeze.
Recipes using it
Checking your allergy settings…
