Method
The key to cooking great duck legs is cooking them slowly on a low heat. Trust us, they are worth the wait.
- Preheat the oven to 160c
- Piece the skin all over with a skewer or a knife to release the fat as it cook
- Generously season the duck leg with rock salt and ground black pepper on both sides
- For a little extra “Zing” rub the legs with Chinese Five Spice
- Place in a cold tray and place into the oven for 1 hour 30 minutes
- Remove the duck leg. The skin should be nice and crisp and the meat falling away from the bone
Then Serve
Either serve whole or shred the meat off and serve in a salad, wraps or as part of a stir fry.
I purchased one of your ducks from Stokley Farm shop last week. It was delicious, the best duck I have ever cooked.
Thank you Sue, Always great to have good feed back
I first discovered this amazing duck when Jamie Oliver promoted it during lockdown. He was promoting small old school food producers that supply to restaurants.
The size & quality was amazing & we’ve ordered several times since.
Out of curiosity I ordered supermarket duck legs & breasts to compare. Dreadful, they were small, expensive & glaringly not of the same quality.
Never again.
Thank you Julie