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Boneless Chicken Breasts

Raw Duck Legs

4.40 out of 5
5 customer reviews|Add a review

Meaty raw duck legs with rich, succulent dark meat and a flavorful fat layer, ideal for slow-roasting, braising, or preparing classic French duck confit at home.

  • Rich, flavorful dark meat
  • Ideal for confit, roasting, and braising
  • 1.5–2 lbs per pack
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$14.99

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Raw Duck Legs

$14.99

In stock

Overview

Ingredients: Raw duck legs.

Allergens: None. Prepared in a facility that also handles poultry and beef.

Our Raw Duck Legs are meaty, skin-on portions with the rich, dark flesh that makes duck a special-occasion favorite. A natural layer of fat under the skin renders slowly during cooking, crisping the outside while keeping the meat succulent and falling off the bone. Confit them the classic French way, braise them with red wine and herbs, or slow-roast them until the skin shatters under a fork.

Nutritional Information (per 100g):

Nutrient Per 100g
Energy 250 kcal / 1046 kJ
Total Fat 20 g
Saturated Fat 6.8 g
Cholesterol 85 mg
Protein 18 g
Sodium 75 mg
Calcium 11 mg
Iron 2.4 mg

Perfect Match With

Boneless Chicken Breasts

4.60 out of 5
4.6(5)
  • High Quality
Summary:

Reviewers say this chicken is consistently good, even after ordering it multiple times. They find it juicy whenever it is baked. The pack size is considered a good value. The breasts are described as large and plump. One reviewer appreciated that the meat did not have a stringy or woody texture. It is also viewed as a solid choice for everyday meals and meal prep. Some trays contain quite a bit of liquid, and a few pieces may need additional trimming.

$9.99
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Stuffed Turkey Breast

4.20 out of 5
4.2(5)
There is no AI review summary.
$14.99

Reviews Summary by AI:

5 reviews for Raw Duck Legs

  1. 5 out of 5

    Julien Moreau (verified owner) –

    Perfect for confit. Meaty legs with a nice layer of fat under the skin. 2.5 hours low and slow, then the skin crisped up beautifully at the end.

  2. 4 out of 5

    Amanda Fisher –

    First time ever cooking duck. Braised them with orange and star anise and they fell off the bone. Pretty forgiving for a beginner.

  3. 5 out of 5

    Henry Zhang –

    Rich flavor. I rendered the fat and saved a jar of it for roast potatoes, so it’s two meals in one.

  4. 4 out of 5

    Claire D. –

    Good quality, and it arrived well packed and cold. A bit pricey, but duck always is.

  5. 4 out of 5

    Patrick O’Neil (verified owner) –

    Nice size legs. Had to pluck a few little feather stubs but otherwise great.

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