Smoked Duck Legs

Producing succulent duck meat with crispy skin, such as you get with Peking Duck or Confit de Canard, can be a long and involved process.  It takes at least two hours to cook the meat long enough that it can be forked off the bone, so we have done this long cooking for you! First the leg is salted then smoked overnight.  Herbs and garlic are then added and the leg is cooked in a bag to retain the flavour and keep the meat moist.  All you need to do is to fry the leg in a little oil in a hot frying pan or wok for about 15 minutes until the skin is crispy.  Delicious!

This year the legs are larger and we are selling them individually.  Each leg weighs a minimum of 300g
Smoked Duck Legs View a larger photo of this product
Product - Smoked Duck Legs Price
1 x smoked duck leg (300g min)   £4.50
Secure website - we use market leading security to ensure your data is never compromised