Our free-range Duck Legs have been cooked sous vide with garlic, rosemary and bay leaves for exceptional flavour.

Reared just south of the Somerset-Devon border, our free-range ducks are raised with care by husband-and-wife team, Chris and Hollie, their kids and duck dog, Spot. The ducks are free to roam on grassy fields and mature at their natural rate and are dry plucked and waxed for an exceptional finish. This allows for an easier crisping of the skin and rendering of fat when cooked gently. Due to the way these birds are reared, they develop a sweet and tender meat, with a gentle ochre hue in the skin from the rich diet they enjoy.

Duck Legs (95%), Seasoning (Sea Salt, Black Pepper, Lemon Zest, Orange Zest, Star Anise), Garlic Flakes, Rosemary, Bay Leaf.

For allergens see ingredients in BOLD.

Produced on a site which handles MILK, SULPHITES, SOYA and WHEAT.

1. Preheat oven to 190°C / 180°C fan.
2. To prepare, empty all contents into a deep baking dish and place in the oven.
3. Cook for 25 minutes, ensuring that product is piping hot throughout.