Duck Legs

Duck Legs

3 Reviews Write a Review


2 legs per pack (no backbone)

Total Weight:
--- lbs
Total Legs:
Total Cost:
About this cut:

The classic preparation for duck legs is "confit," or slow-cooked submerged in fat, and for good reason: they become rich, succulent and fall-off-the-bone tender.

Basic Cooking Technique

Slow-cook submerged in fat for "confit," or braise in liquid.


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  • 5
    Duck Legs ooo woo ooo

    Posted by Charles Blum on Nov 15th 2018

    I made duck confit in the crock pot for one the Yom Tov meals and it was the best meal I ate in a long time. It was a yom tov eating it!

  • 5
    Duck legs

    Posted by Maita Shinefield on Jan 16th 2018

    Cooked them in the instant pot. Crisped skin on sauté. Made sauce with broth, wine & cherry juice. Cooked on high pressure for 35 minutes. Removed duck & reduced sauce added cherries.

  • 5
    Duck legs

    Posted by Sharon Frant Brooks on Jan 10th 2018

    These were gorgeous pieces and in addition to making great duck confit, I ended up with a reserve of rendered duck fat to use for other future uses.