Pekin Duck Legs
- Humanely-raised Pekin ducks
- Delicately-flavored meat
- Pure vegetarian diet
- No antibiotics, no hormones
- 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
Cooking Methods: Confit, Braise, Stew, Roast, Barbecue, Sous Vide, Reverse Sear
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 or in a ripping hot oven. Cooked then shredded duck leg meat makes a wonderful addition to soups, salads, pasta, grain dishes.
D’Artagnan sources Pekin duck from two well-established family farms; each is dedicated to continuing humane farming traditions while incorporating the most advanced modern techniques.
White Pekin ducks are also known as Long Island ducks, and although the farming tradition has largely been displaced in that region, our farm is one of the few remaining multi-generation duck farms in Long Island, NY.
The other is in Indiana farm country and combines decades of duck-farming knowledge with advanced modern techniques. From egg hatching to processing and packaging, this farm controls every aspect with the strictest standards.
At both farms, the ducks are raised with care and attention to their well-being in large barns with plenty of space, natural light and air. The ducks eat a diet of corn, soybean meal, and wheat, and drink filtered pH-balanced water.