Duck Maryland Leg Bone In (4 pieces) 1kg
$22
/ 1kg
The beauty of duck is to have it when it's so tender it falls off the bone, utter deliciousness, with moreish crispy skin.
Inspiration: In a pan, sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil. Then simply roast in a low oven 150'C for 2 hrs. Perhaps serve with a lovely fresh crunchy salad of wafer-thin slices of fennel, some fresh orange segments and sprigs of dill.
Provenance: Our ducks are Aylesbury-crossed, sourced through our producer in Western Victoria.
Inspiration: In a pan, sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil. Then simply roast in a low oven 150'C for 2 hrs. Perhaps serve with a lovely fresh crunchy salad of wafer-thin slices of fennel, some fresh orange segments and sprigs of dill.
Provenance: Our ducks are Aylesbury-crossed, sourced through our producer in Western Victoria.