Duck - Leg Quarters

Duck Leg Quarters include the leg and thigh attached at the joint. They have a more robust flavor than breasts, but need to be slow-cooked for tenderness. These large meaty legs are ideal for braising, roasting, and confit (Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin.).


2 duck leg quarters are contained in each vacuumed sealed bag with a wieght on avg 1.25 lbs to 2 lbs. FROZEN