Duck Leg Skin-On

₱ 1,315 /kg

Considered one of the finest in French cuisine, delicious and versatile gourmet meat with a unique flavor and texture - rich and savory, tender and moist, and crispy skin, especially when roasted or cooked using methods like confit.

Duck legs can be cooked and served in a variety of ways with dark meat that is ideal for slow cooking. When cooked properly, duck legs are known for their tender and juicy meat, thanks to the higher fat content and its dark meat with richer distinct flavor compared to chicken. It can be served with vegetables or potatoes, as a main dish, as an ingredient in salads, stews, and pasta dishes, or even in sandwiches.

Thawing

Place in the refrigerator overnight or for 24 hours.

Cooking

Pan: Starting with the skin side, cook over medium heat for 5 minutes, taking care to remove the fat as it melts. Turn the duck leg over and cook for 5 minutes. Then return to the skin side and continue cooking for 5 minutes for rare and 7 minutes for medium.

Oven (210°C): Take the thighs out of their bag and place skin side up in an oven dish. Cook in a preheated oven for 35 minutes.

Frozen duck leg

Average Nutritional Values (serving size 100g)	Per 100 g
Calories	295	*
Total Fat	26 g	33%
Saturated Fat	7.1 g	36%
Cholesterol	0.076 g	25%
Potassium	0.34 g	10%
Total Carbohydrates	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0.4 g
Protein	14 g	28%
Salt	0.076 g	3%
Iron	5%