Duck Legs (Pack of 2)
Duck Legs (Pack of 2)
Slow-roasted. Crisp outside. Falling apart within.
Duck legs are the cut for slow cooking. Give them time in a low oven and the meat turns soft and shreddable under skin that crisps beautifully, the same result as a classic confit with far less effort.
Two to a pack, around 250g each, ready for roasting, braising or shredding into pancakes.
Why you'll love it
- Two legs, around 250g each
- Rich, tender meat after slow cooking
- Ideal for slow roasting, braising and shredded duck
- Great value compared with breast
How to slow roast duck legs
- Prepare: pat the legs dry, prick the skin and rub with salt, five-spice or thyme and garlic.
- Slow roast: place skin-side up in a snug roasting dish and cook at 160°C (140°C fan) for 1.5 to 2 hours, until the meat is tender and pulls easily from the bone.
- Crisp: turn up to 200°C (180°C fan) for the final 15 minutes.
- Serve: serve whole with lentils or potatoes, or shred with two forks for pancakes, tacos or salads.
Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.
Duck Legs FAQs
How long do duck legs take to cook?
Around 1.5 to 2 hours at 160°C (140°C fan), then 15 minutes at a higher heat to crisp the skin.
What is the difference between duck legs and duck breast?
Legs have darker, firmer meat that needs slow cooking to become tender. Breast is leaner and cooks quickly in a pan.
Can I use duck legs for crispy aromatic duck?
Yes. Rub them with five-spice, slow roast until tender, crisp the skin, then shred and serve with pancakes, cucumber, spring onion and hoisin.
Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Duck (legs, bone-in, skin-on).