Duck Leg

• Duck leg confit is a classic French preparation where the leg is cured and slow-cooked in its own fat, resulting in intensely flavorful and incredibly tender meat that falls off the bone. It's often served with potatoes or lentils.
• Braised duck legs are a comforting and flavorful dish where the legs are slowly simmered in a flavorful liquid such as red wine, broth, or fruit juice, allowing the meat to become incredibly tender and infused with the braising liquid's flavor. Serve it with polenta or mashed potatoes.
• Roasted duck legs offer a delicious crispy skin and juicy meat. The legs are roasted at high heat, allowing the skin to render and crisp up while the meat remains moist and flavorful. Serve with roasted vegetables or a fruit chutney.
• Duck leg ragu is a rich and flavorful sauce made by shredding cooked duck leg meat and simmering it in a tomato-based sauce with vegetables and herbs. This ragu is excellent served over pasta or polenta.
• Crispy duck leg tacos are a modern twist where the shredded meat from cooked duck legs is used as a filling for tacos, topped with fresh vegetables, salsa, and sauces for a flavorful and satisfying meal.

• Rich in protein, essential for muscle building and repair.
• Good source of iron, supporting healthy blood cell production and energy levels.
• Contains selenium, an antioxidant that helps protect cells from damage.
• Provides B vitamins, important for nerve function and metabolism.
• Offers monounsaturated fats, which can contribute to heart health when consumed in moderation.

Fresh duck legs should be stored in the refrigerator at a temperature below 40°F (4°C). Wrap them tightly in plastic wrap or place them in an airtight container to prevent them from drying out and to avoid cross-contamination. They are best used within 1-2 days. For longer storage, duck legs can be frozen. Wrap them individually or together in freezer-safe wrap or bags, pressing out any excess air. Frozen duck legs can last for several months; thaw in the refrigerator before cooking.