French Duck Legs Skin-On (2 Pieces, ~660g)

French Labeyrie duck is a muscular bird with a smaller fat percentage than, for example, the Peking duck.  

Our French Labeyrie Duck Legs are lean, tender meat, with a taste more like veal than other duck.  Simple way is to gently score the skin before searing in a hot pan, being careful not to cut into the meat, for a crispy and golden brown outcome. 

STRONG COMMITMENTS

• Labeyrie duck farmers work to stringent specifications in terms of duck feed, hygiene and transportation.
• Our ducks are all born and bred in France, most less than 100km away from Saint-Geours de Maremne.
• We guarantee full traceability for our ducks.
• Labeyrie created in 2006 the Certiconfiance approach to quality of products  verified by an independent body, Bureau Veritas.

 WHAT ARE THE ADVANTAGES FOR THE PRODUCT?

• Our duck meats are the result of traditional and meticulous preparation. Everything is done in our workshops where every gesture and every step is taken into account to express the taste of each piece. 
• Each meat is cut by hand by our experts. The cutting is done piece by piece with a knife to preserve this noble material.

Limited supplies weekly.

Recipes:

HOW TO PREPARE BRAISED FRENCH DUCK LEG WITH AROMATIC VEGETABLES?

HOW TO PREPARE CHINESE STYLE BRAISED DUCK LEGS WITH CRISPY POTATOES?

HOW TO PREPARE EASY BAKED CONFIT DUCK LEG?