Free Range Duck Legs, Each

Free Range Duck Legs are free-range duck legs from British farms – the richest, most forgiving cut on the bird and ideal for confit, slow-roasting and braising. Free-range duck legs have a depth of flavour that slow cooking unlocks completely. As a result, the combination of fat, bone and connective tissue produces a result of extraordinary richness after long cooking. Furthermore, duck legs are among the most forgiving of all slow-cook cuts – they are nearly impossible to overcook. In particular, duck confit – legs slow-cooked in their own fat – is one of the great preserving preparations and produces a result of outstanding quality.

About Free Range Duck Legs

We source our duck from specialist farms and French producers who prioritise breed, welfare and flavour above yield. In particular, we select every bird and cut for its provenance and the depth of flavour that breed and husbandry produce. As a result, the duck we deliver ranges from outstanding British free-range birds to the finest French regional breeds. Furthermore, duck quality varies enormously by breed and production method. However, most supermarket duck producers prioritise speed and uniformity. In particular, French breeds like Challans and Barbary observe entirely different standards. They produce meat of a completely different character. Additionally, Magret – the breast of a foie gras duck – is a distinct ingredient rather than simply a large duck breast. That distinction matters and we make it clearly on every product. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Free Range Duck Legs From Us

Cooking duck well requires understanding its unique character. In contrast to chicken, duck has a thick layer of subcutaneous fat that must render slowly during cooking. As a result, the finest duck preparations always start with the skin and work with the fat rather than fighting it. Furthermore, duck breast is best served pink – overcooking destroys the texture and makes it tough. However, the leg is the opposite. In particular, duck legs benefit from long, slow cooking that renders the fat completely and produces falling, tender meat. Moreover, rendered duck fat is one of the great cooking fats – always retain it from any duck preparation for roasting potatoes. Additionally, a very hot dry pan is the most important tool for cooking duck breast correctly. That initial rendering period in a cold pan moved to high heat is the foundation of good duck cookery.

How to Cook Free Range Duck Legs

To get the very best from Free Range Duck Legs:

• For confit: submerge in duck fat with garlic, thyme and bay and cook at 90°C for 2.5 to 3 hours until completely tender.
• For slow-roast: season well and roast at 160°C for 2 hours. Cook until the skin is golden and the meat falls from the bone.
• Furthermore, free range duck legs suit braising in red wine, orange and aromatics for a richly flavoured preparation.
• Additionally, crisp the skin under a hot grill for 3 to 4 minutes after any slow cooking method for the finest texture contrast.

Perfect Pairings

This duck legs pairs beautifully with:

• Duck fat, garlic, thyme and bay for a classic duck confit
• Puy lentils, Dijon mustard and red wine vinegar as a classic accompaniment
• Cherries, plum or orange in a pan sauce to cut the richness
• A glass of Pomerol, Cahors or a robust Languedoc red alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival and pat dry. Store loosely covered in the fridge – a drier skin produces a better result. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh and ready to cook.

However you cook it, this duck legs brings a richness and depth that only careful sourcing and genuine breed quality can deliver. Moreover, outstanding duck rewards confident cooking and simple, direct flavour combinations.