Imported duck leg (cuisse de canard), skin on
PhP 850.00 / kg
Well known for making confits, duck leg is also cut out to a variety of dishes as another yet delicously different protein source from its lean meat.
It is an excellent main dish. It is also great with soups, add in salads, sandwiches, stews, or pasta dishes.
How to Cook:
- The meat of this part is particularly tough, use traditional cooking method of slow long cooking on its own fat.
- Defrost overnight in the refrigerator. Season before cooking with salt, black pepper, or spices of choice.
- Bake in a preheated oven at 350° F for about 1 to 1.5 hours.
Health Benefits:
The lean meat of duck is an excellent source of high quality protein with 50% daily value for every 100 g cooked serving. An excellent addition to your daily diet.
It is also a source of B vitamins containing 8 essential ones, especially niacin with 39% daily value of the same serving. These vitamins help in various bodily functions like keeping up the energy, cellular functions, and healthy cognition.
It helps boost immune system as well with its presence of the minerals, zinc and selenium, which have fighting properties against infections.
It is a good source of iron as well, which helps in the red blood cell transport and also in preventing the lack of energy and the feeling of tiredness.
On another note, the fats and cholesterol in this cut, which are relatively high, can be easily trimmed by removing the skin.
Delivery:
Delivered frozen, vacuum packed individually.
Size: 300/400g per leg
Checkout price is based on the maximum weight per pack (400g). Actual pack weight upon delivery may be lower. The final invoice will be computed according to the actual weight delivered.
Origin: France
Recipe Suggestion:
Braised Duck Legs
Ingredients
2 Duck legs
1 clove garlic
1 tbsp dry red wine
1 stalk celery, diced
1 tsp herbes de Provence
1/3 cup pitted prunes, chopped
2 chicken broth cube, dissolved in a cup of water
Salt and pepper
Directions
Preheat oven at 350°F.
Rub duck leg with salt and pepper to season.
Cook in a pot on all sides until browned and the skin becomes crispy.
Remove and transfer to a plate.
On the same pot, remove some of the fats, add in wine and bring to boil.
Once syrupy in texture, add in garlic and herbs with half of the prunes.
Put back the duck legs and mix in the chicken broth.
Simmer and braise for 1-1.5 hours or until tender.
Transfer legs into a plate.
Keep the mixture cooking until fat is on the surface.
Remove fat and pour in the other half of prunes.
Let simmer for another few minutes.
Pour mixture over legs.
Serve and enjoy!
Nutrition Facts
