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Moulard Duck Legs


Moulard Duck Legs




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    These meaty Moulard duck legs are wonderful when slow-cooked for a classic confit. Whether braised, roasted or grilled, they offer dark red meat and deep, ducky flavor.

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    We love cooking “duck steak”—that is, duck breast. But equally satisfying are these meaty duck legs. And there’s a lot you can do with them.

    Give them a hot bath in duck fat and transform them into duck leg confit. Stash the confit, or take the next step and shred the tender meat to create rillettes, a creamy spread of shredded duck, aromatics and fat.

    Marinate overnight, then grill and serve at an outdoor party for easy, out-of-hand eating. Roast in the oven until the skin is crisped and golden. Braise in wine for tender meat, which can be shredded for a ragout or lasagna.

    Duck legs come with the thigh attached. You may wish to separate them before cooking, but you can leave them intact, depending on your plans.

    Just the facts

    • From a New York State farm
    • Pure vegetarian diet of corn and soy
    • No antibiotics, no hormones
    • 4 duck legs, serves 4
    • Average weight: 14 oz each
    • Sold in an uncooked state
    • Product of USA
    • Use within 3-5 days of receipt

    D’Artagnan is dedicated to finding farmers that share our vision of a more humane and sustainable way of rearing livestock. We look at scale and sustainability; working only with those farms that respect nature and focus on the best animal welfare practices.

    At our New York State farm the large Moulard duck, a cross between Muscovy and Pekin breeds, is the duck of choice. It’s worth noting that the Moulard breed is the favorite duck of Southwest France, where duck is a way of life.

    Our Moulard ducks are raised cage-free in open barns, on a bedding of wood shavings with plenty of space and sunlight. This environment allows natural flocking behavior. The ducks eat a vegetarian diet of corn, soy and fresh, clean water. Antibiotics and hormones are strictly forbidden.

    The duck farm does their own hand processing in a USDA-inspected plant, and uses air-chilling for the best flavor and least amount of water retention.

    Our Moulard Duck

    Since our founding, D’Artagnan has defined quality in duck products, and this is the duck that started it all: the Moulard. Raised to our exacting specifications in free-range barns, our ducks eat a wholesome grain diet without added antibiotics. We are proud to continue the traditional methods of duck farming to produce the finest duck on the market today.

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