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Similarly to duck breasts, duck legs are very popular with people in the UK and can be cooked in a similar way to chicken legs. They make great additions to meals, and a 93 gram serving counts for approximately 25 grams of your daily protein intake, as well as 11% of your iron intake. It is not an item that is as popular as other food types, but those who take the time to prepare and cook it always enjoy it, and benefit from a healthy meal.

Like the legs of any bird, the duck legs are a little tougher than the duck breast, but that doesn’t mean they are any less tasty and nutritional. Depending on the type of duck legs you choose, cooking time varies. However, the most common way to cook perfect duck legs is pan cooking, which aims to make the skin absorb most of the heat at an even pace so it doesn’t cook too quickly. The aim is that the duck legs should cook to a good reddish brown colour steadily, for at least 15 minutes.

One of the best things about duck legs is that fact that they can be eaten at almost any time of the day. Light meals and snacks are perfect for whipping up a duck broth, or combining duck legs with grilled vegetables to make a healthy and filling meal.

Duck legs can even be used as a starter. The Hairy Bikers’ duck tikka is great for this purpose, as it gives you something tasty to enjoy while you wait for your main meal. Duck tikka can also be made with duck breasts.

Depending on your preference, duck legs are tasty items of food that should provide you with some of your daily nutrition, and also keep you going for the rest of the day. It is important that the quality of duck legs is high, however, as lower quality food items are harder to cook and do not cook as well. High quality duck legs are most commonly taken from ducks that have been reared naturally, with no aid from unnatural substances.

Fortunately, at Albert Matthews we provide high quality duck legs and duck breasts for your meal times. Having been producing ducks since the 60s, we are unbeaten on quality. The duck legs are reared naturally and steadily, prepared so the flavour is intensified and then sold to consumers and chefs alike.

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