Moulard Duck Legs
These meaty Moulard duck legs are wonderful when slow-cooked for a classic confit. When braised they offer dark red meat and deep, ducky flavor.
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
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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.
The most common way to cook duck legs is to 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.
Roast in the oven until the skin is crisped and golden. Be aware that there is a lot of fat on these duck legs; collect it as it renders out and use to fry or roast potatoes.
Break down the sinewy texture with slow cooking. 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.
Cooking & Serving
Cooking Methods: Confit, Braise, Stew, Roast, Barbecue
Cooking Tips: Duck legs should be cooked slow and low for best results. Often braised, roasted, or a combination of the two, duck legs can also be cooked confit or sous vide then finished on the grill. Cooked then shredded duck leg meat makes a wonderful addition to soups, salads, pasta, grain dishes.