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.
Limited supplies weekly.
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture, and flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification.
Images are indicatives only. Storage recommendation: Chilled 0-4C, Frozen -20C.
