Wild duck legs
MALLARD DUCK LEGS
Wild duck legs are the legs of wild ducks. They are highly appreciated by many for their rich and intense gamey flavor. Wild ducks have an active lifestyle, so the meat is generally leaner and firmer than that of a domestic duck. However, this does provide a very distinct flavor that is excellent for stews and slow preparations.
WHAT MAKES WILD DUCK LEGS SPECIAL?
The legs have a rich, aromatic and distinctly gamey taste. The fat content of wild legs is generally lower than that of domestic legs, so they are often cooked slowly to soften the fibers. Despite this, wild ducks still have a flavorful layer of fat that helps keep the meat wonderfully juicy during cooking. Venison is generally considered the healthier choice by most people. This is because the animals live in the wild and therefore only ingest natural food, which is therefore free of antibiotics and other artificial additives.
PREPARING WILD DUCK LEGS
One of the most classic ways to prepare duck legs is to confit them. This means that you slowly cook the legs in their own fat. This keeps the meat wonderfully juicy and gives it an extremely rich taste. You can also choose to stew the legs in red wine and stock, for example, or to roast them. Combine this with delicious mashed potatoes and roasted vegetables and you have a delicious dish on the table!
ORDER WILD DUCK LEGS ONLINE?
The Butchery is the right place to order wild duck legs. All cuts of meat are carefully cut by our master butchers for the ideal balance between fat and meat, resulting in the best taste and structure. Ordering is extremely easy: place your order before 11 a.m. and you will receive it the same evening. Is the delivery time not quite convenient for you? No problem, you choose what suits you best! We deliver the meat quick-frozen and vacuum-packed, which results in optimal retention of quality during transport!
COOKING WILD DUCK LEGS
Cooking wild duck legs takes a bit more time than preparing the breast, but with patience the meat becomes wonderfully tender and full of flavor. The rich, earthy tones of wild duck come through best when cooked slowly. Here are a few steps to make a delicious duck leg dish:
- Defrost the duck legs slowly in the refrigerator, then bring them to room temperature. Pat them dry with paper towels to achieve a beautiful golden crust later.
- Season the legs generously with salt and pepper.
- Heat a drizzle of olive oil with a knob of butter in a heavy pan and brown the duck legs on all sides over medium heat.
- Remove the legs from the pan and sauté a finely chopped shallot, a clove of garlic, and optionally some carrot or celery in the remaining fat.
- Add a bay leaf and a piece of orange peel, then deglaze with a splash of red wine or port.
- Return the legs to the pan, add enough game stock or broth to almost cover them, and let them simmer gently over low heat. After about one and a half to two hours, the meat will be tender and full of flavor. The core temperature should reach about 90°C for perfectly braised duck legs.
- Remove the legs and let the liquid reduce to a concentrated jus if desired. Spoon it over the meat when serving for a perfect finish.
It takes time, but the result is absolutely worth it. Enjoy!
Ingredients
eendNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 940 |
| Energie (kcal) | 225 |
| Vet (g) | 17.2 |
| Verzadigd vet (g) | 7.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 18.1 |
| Zout (g) | 0.00 |
Wild duck legs
Delicious wild duck legs. Perfectly suitable for confit, stewing or roasting!
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- Quick frozen and vacuum packed
Delicious wild duck legs. Perfectly suitable for confit, stewing or roasting!
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Product Information
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Preparation
- Defrost the duck legs slowly in the refrigerator, then bring them to room temperature. Pat them dry with paper towels to achieve a beautiful golden crust later.
- Season the legs generously with salt and pepper.
- Heat a drizzle of olive oil with a knob of butter in a heavy pan and brown the duck legs on all sides over medium heat.
- Remove the legs from the pan and sauté a finely chopped shallot, a clove of garlic, and optionally some carrot or celery in the remaining fat.
- Add a bay leaf and a piece of orange peel, then deglaze with a splash of red wine or port.
- Return the legs to the pan, add enough game stock or broth to almost cover them, and let them simmer gently over low heat. After about one and a half to two hours, the meat will be tender and full of flavor. The core temperature should reach about 90°C for perfectly braised duck legs.
- Remove the legs and let the liquid reduce to a concentrated jus if desired. Spoon it over the meat when serving for a perfect finish.
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Voedingswaarde
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Reviews
MALLARD DUCK LEGS
Wild duck legs are the legs of wild ducks. They are highly appreciated by many for their rich and intense gamey flavor. Wild ducks have an active lifestyle, so the meat is generally leaner and firmer than that of a domestic duck. However, this does provide a very distinct flavor that is excellent for stews and slow preparations.
WHAT MAKES WILD DUCK LEGS SPECIAL?
The legs have a rich, aromatic and distinctly gamey taste. The fat content of wild legs is generally lower than that of domestic legs, so they are often cooked slowly to soften the fibers. Despite this, wild ducks still have a flavorful layer of fat that helps keep the meat wonderfully juicy during cooking. Venison is generally considered the healthier choice by most people. This is because the animals live in the wild and therefore only ingest natural food, which is therefore free of antibiotics and other artificial additives.
PREPARING WILD DUCK LEGS
One of the most classic ways to prepare duck legs is to confit them. This means that you slowly cook the legs in their own fat. This keeps the meat wonderfully juicy and gives it an extremely rich taste. You can also choose to stew the legs in red wine and stock, for example, or to roast them. Combine this with delicious mashed potatoes and roasted vegetables and you have a delicious dish on the table!
ORDER WILD DUCK LEGS ONLINE?
The Butchery is the right place to order wild duck legs. All cuts of meat are carefully cut by our master butchers for the ideal balance between fat and meat, resulting in the best taste and structure. Ordering is extremely easy: place your order before 11 a.m. and you will receive it the same evening. Is the delivery time not quite convenient for you? No problem, you choose what suits you best! We deliver the meat quick-frozen and vacuum-packed, which results in optimal retention of quality during transport!
COOKING WILD DUCK LEGS
Cooking wild duck legs takes a bit more time than preparing the breast, but with patience the meat becomes wonderfully tender and full of flavor. The rich, earthy tones of wild duck come through best when cooked slowly. Here are a few steps to make a delicious duck leg dish:
It takes time, but the result is absolutely worth it. Enjoy!
Ingredients
eendNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 940 |
| Energie (kcal) | 225 |
| Vet (g) | 17.2 |
| Verzadigd vet (g) | 7.5 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 18.1 |
| Zout (g) | 0.00 |
