Duck Legs

Duck legs are one of the most popular cuts of duck, prized for their juicy, dark meat with a rich, full flavour. They contain more fat than the breast, making them ideal for slow cooking methods. The most iconic preparation is the French confit de canard, the legs are slowly cooked in duck fat at a low temperature for several hours until the meat becomes tender and the skin turns golden and crispy. They are also excellent roasted in the oven or cooked in a slow cooker. Traditional accompaniments include red cabbage, bread dumplings or lentils. Duck legs are a great source of protein, healthy fats and B vitamins.