Duck Leg and Thigh
Pack of two free range duck leg and thighs, skin-on and bone-in. Perfect for braising, slow cooking or even confiting until the meat is so tender it just falls off the bone.
Pat your meat dry and prick several times with the end of a cocktail stick or sharp knife. Season well with salt and pepper. Place on a wire rack into a pre-heated oven at 160°C for around 90 minutes. When cooked, leave to rest in foil for 10 minutes for the juices to redistribute.