Duck legs

£8.15 / 490g


Organic duck legs on the bone. Succulent dark meat with rich, buttery skin, from ducks left to range free for the fullest flavour. Unlike the quick-cooking breast, duck legs do best with long, slow cooking. Braise in rich sauce, roast in a casserole or turn into a luxurious French-style confit.

Approximately 2 duck legs per pack.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order just £15 to cover the cost of the packaging.

Duck confit isn't quick, but it's easy and worth it. The slow-cooked, unctuous meat is unrivalled
- Riverford cooks

How to prepare

Preheat your oven to 180°C/Gas 4. Season the legs well on both sides and lightly prick the skin all over. Sit on a wire rack above a roasting tray and roast for just over 1 hour, until the skin is crisp and golden.

Rest for at least 5 mins before serving. Alternatively, you can confit the legs slowly, covered in oil or duck fat, for 3 hours in an oven set to 140°C/Gas 1.


Keep in the fridge at 5°C or below, and use by the date shown on the label. You can freeze on the day of delivery and store for up to one month. Make sure the duck is defrosted thoroughly in a fridge and cooked within 24 hours. Do not refreeze once thawed.

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