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.
Our butchers cut to order as accurately as possible but there maybe a +/-10% variance. Our products are snap frozen to maintain its texture, flavour and for ease of transport across Hong Kong.