Popular with many fans of French cuisine. The duck leg originates from the French duck and is slightly bigger than the Dutch duck leg. We cook the duck leg low & slow with garlic and herbs. Buttery, juicy and with a deep flavour.
Heat the duck leg in the vacuum pack for 15 minutes at 85 °C.
Heat the duck leg in the vacuum pack for 15 minutes at 90 °C.
Grill the duck leg at 200 °C for 15 minutes until it is a lovely golden brown.
Fry the duck leg , skin-side down, over a medium heat for 8 minutes in a non-stick pan for a crispy result.