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Fabulous flavour - perfect for stews, casseroles or a Duck Confit.
The classic French Cut.
Left on the bone for maximum flavour - just marvel how the meat just melts off the bone when cooked
Use any leftover fat for preparing sautéed Vegetables and especially gorgeously flavoured roast Potatoes.
Best pan-fried - or in casseroles and stews
Do have a look at out How to Cook/Related Recipes Tab for some great ways to prepare your Barbary Bone-in Duck Legs
Origin : France
Barbary Duck Legs Bone-In
Fabulous flavour - perfect for stews, casseroles or a Duck Confit.
The classic French Cut.
Left on the bone for maximum flavour - just marvel how the meat just melts off the bone when cooked
Use any leftover fat for preparing sautéed Vegetables and especially gorgeously flavoured roast Potatoes.
Best pan-fried - or in casseroles and stews
Do have a look at out How to Cook/Related Recipes Tab for some great ways to prepare your Barbary Bone-in Duck Legs
Origin : France
Barbary Duck Legs Bone-In
INGREDIENTS: Free Range Duck
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Barbary Duck Legs Bone-In
Roasting
Place in Oven on gas mark 4 (350°F / 180°C) moderate for 30 minutes per 500g plus 30 minutes.
Barbary Duck Legs Bone-In
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