Muscovy Duck Legs
Drake Legs: 12-14oz Legs (Approx. 45lbs Total)
Duck legs are flavorful, more affordable cut and are best slow-cooked until tender (usually braised, slow roasted or cooked confit).
Muscovy ducks (aka Barbary ducks) are the most popular duck breed in Europe. They are the leanest of the commonly available domesticated duck breeds, with approximately 30% less fat. In fact, they can be lower in fat than turkey on a pound for pound basis.
Compared Pekin/Long Island ducks (the most commonly cooked breed in the US) Muscovy ducks are larger, with up to 50% more breast meat.
Both drake legs and hen legs are available. Drakes (male ducks) are larger than hens with correspondingly larger legs.
* No Artificial Ingredients, Minimally Processed.
Store muscovy duck legs in your freezer until you’re ready to use them, then thaw completely.
RECIPES & TIPS
Muscovy duck legs are usually prepared using slow methods like braising, slow roasting, and confit (slow cooking in 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 highly prized by chefs and considered one of the most delicious cooking fats available.
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.
Duck can be served sweet, savory, tangy, smoked and/or spicy.