Magret Duck Legs
20 Pieces (Approx. 16 lbs. Total)
Magret duck leg quarters (aka magret leg-thigh combos) each include both the leg and thigh attached at the joint. They are plump with a rich and distinctive flavor. They are well suited to slow cooking techniques and are often slow roasted, braised, or cured & simmered in duck fat to make duck confit.
These duck legs are harvested from Moulard ducks (cross bred from Muscovy and Pekin ducks) which are regarded on both sides of the Atlantic as being the domesticated breed with the most flavor. Although they have more total fat than a Muscovy duck, under the fat layer they are actually on the lean side, so care must be taken not to overcook Magret duck meat.
Duck is beloved in both Europe and China, and its full flavor can be paired with sweet, savory and spicy ingredients. It is a far more interesting alternative to chicken.
Store magret duck leg quarters in your freezer until you're ready to use them, then thaw only as many as you need.
RECIPES & TIPS
Duck legs are particularly well suited to slow cooking techniques like braising, slow roasting, and confit (curing followed by slow cooking in melted duck fat).
For many duck recipes, the fat needs to be rendered off of the legs prior to cooking them. See How to Render Duck Fat for step by step instructions.
Unless you’re using the confit method, you will end up with a lot more duck fat then you need to cook them, and it can be saved for later use as an alternative to cooking oil or butter. In fact, rendered duck fat is so delicious that it’s sold separately!
Ingredients often used with duck include apples, ginger, Szechuan peppercorns, lemon juice, soy sauce, wild mushrooms, oranges, rich & fruity red wines, green onions, spicy chilies, honey, cilantro, star anise, thyme and berries. It can be served sweet, savory, tangy, smoked and/or spicy.