Duck Legs

Description

If you are looking for a rich, elegant and ultra-flavorful alternative to beef for a special dinner, Duck Legs are a great choice. But don't go roasting these like a steak: the high fat content and strong leg muscles in Duck Legs need to be cooked low and slow. The classic preparation for duck legs is "confit," or slow-cooked submerged in fat, and for good reason: they become rich, succulent and fall-off-the-bone tender. Our pastured ducks are carefully raised by our network of poultry farmers in the mid-Atlantic, where they graze freely and have ample access to fresh water for bathing. Their diet includes GMO-free grain, plus grasses and legumes foraged from the pasture. They are never fed any hormones, antibiotics or animal by-products.