Duck legs Reared by Ross Gardner at Blackdown Hills, Devon

£11.45 / 490g

About

Organic duck legs on the bone. Succulent dark meat with rich, buttery skin. Unlike the quick-cooking breast, duck legs do best with long, slow cooking. Braise in rich sauce, roast in a casserole or turn into a luxurious French-style confit. We only work with small-scale producers who follow the highest welfare standards of organic farming.

Approximately 2 duck legs per pack.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order just £15 to cover the cost of the packaging.

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Country of origin

Produced in

The UK

Duck confit isn't quick, but it's easy and worth it. The slow-cooked, unctuous meat is unrivalled

- Riverford cooks

How to prepare

Preheat your oven to 180°C/Gas 4. Season the legs well on both sides and lightly prick the skin all over. Sit on a wire rack above a roasting tray and roast for just over 1 hour, until the skin is crisp and golden.

Rest for at least 5 mins before serving. Alternatively, you can confit the legs slowly, covered in oil or duck fat, for 3 hours in an oven set to 140°C/Gas 1.

Storage

Keep refrigerated below 5C. Once opened use immediately. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.

Reared by Ross Gardner, Blackdown Hills, Devon

Ross Gardner knows a thing or two about how to keep a bird happy. For almost 50 years, his family has reared and produced poultry on the banks of the River Otter in the Blackdown Hills, East Devon – an Area of Outstanding Natural Beauty. We enjoy Ross’s plump organic ducks throughout the year, and look forward to his traditional turkeys and geese every Christmas.