These Moulard duck legs are prized cuts known for their rich flavor, tender meat, and beautifully rendered fat when slow cooked. Taken from the Moulard duck, a breed favored by chefs for its exceptional flavor and texture, these legs are ideal for classic preparations that highlight duck’s deep, savory character. With generous meat and balanced fat, they cook into succulent, flavorful portions that fall easily from the bone.
Duck legs are especially well suited for slow cooking methods. They are traditionally prepared as duck confit, slowly cooked in their own fat until meltingly tender, or braised and roasted to develop crisp skin and deeply concentrated flavor. Their rich profile pairs beautifully with garlic, thyme, wine, lentils, potatoes, and seasonal vegetables.
Produced by Hudson Valley Foie Gras, one of America’s most respected duck producers, these Moulard ducks are carefully raised to deliver exceptional consistency and quality. The result is a premium duck leg prized by chefs and home cooks alike for classic French preparations and hearty, restaurant-quality dishes.
Nutritional information coming soon
Nutritional information coming soon