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Barbary Duck Legs Bone-In

Fabulous flavour - perfect for stews, casseroles or a Duck Confit.
Our Price: £5.70
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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

Product Code:
Z744

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

Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover duck in a rich, luxurious supper dish Easily halved - Gluten-free
Preparation/Cooking time 60 mins 
Slow-cooked Duck Legs make for an indulgent Ragu. Leftover shredded Roast Duck would work equally as well as the Duck Legs.
Preparation/Cooking time 25 mins
This Pasta dish is absolutely delicious, and the perfect way of using up leftover Duck. Served with Orange, Prunes and Walnuts on top. Enjoy!
Preparation time 15 mins : Cooking time 5 mins
Duck Fried Rice is a fantastic way to use leftover Duck. Feel free to play with this recipe for Duck Fried Rice: Use Goose, or any other leftover Meat. Shredded Venison, Chicken, Pheasant, you name it. You can also adjust the amounts in the ingredients, too, to suit your taste. Making Fried rice should be fun, stress free and above all, easy.
Preparation/Cooking time 45 mins
A superb staple lunch or supper dish - so simple to assemble
Preparation time 5 mins : Cooking time 15 mins.
A quick Duck Pasta recipe featuring umami flavours using leftover Duck Fat and flavoured with Rosemary and Lemon. Topped with leftover Roast Duck Slices and Cheese.
Preparation / Cooking time 1 hr
The best Cottage Pies and Shepherd’s Pies are made with leftover roast Meat, not Mince. In fact, the whole purpose of these Pies was to eke out the leftovers.
Preparation / Cooking time 40 mins
Philippa Davis’ Grouse Stroganoff gets leftover Game out of the freezer and onto the table. If you don’t have any Grouse left, Partridge or Pheasant work just as well. Remember, the Meat on two Grouse or two Partridge is the equivalent of one Pheasant. Serve with a sprinkle of Paprika and extra Parsley on top. Delicious with Rice or Pasta like Tagliatelle.

Barbary Duck Legs Bone-In

Product Code:
Z744