Duck Legs

  • 2 Legs

Raised in Chilliwack, BC, Fraser Valley Specialty Poultry brings you "Grade A" Pekin duck. Tender dark meat is what duck legs are all about. The perfect duck leg has crispy skin on the outside and juicy meat on the inside. You want to bite into it and feel the luscious fat coat your lips. How do you accomplish that? Keep reading!


COOKING TIP: The key is to start by cooking the duck leg skin side down in a hot pan. Once the skin gets golden brown and fat begins to render, sear the other side for just a few minutes. Then, remove the duck leg from your pan and start cooking your vegetables in the rendered fat (root vegetables are a perfect pairing!). Once they start to brown, add the duck leg back in, pour in some chicken stock and finish it in the oven.

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