Frozen, ready to cook.
Organically produced in France under E.U.
Because of its rich flavour, duck is often regarded as one of the fattier meats. However, while that may be true of the succulent skin and breast, duck leg offers a much leaner meat that is still rich in protein.
Duck leg lends itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone with the slightest of touches, yet it can also be served on the bone, often with a sauce and some vegetables.
Recipe - Roast duck legs with red wine sauce
Le Picoreur is the organic poultry's brand, which is innovative, gourmet, committed and reserved for organic specialized stores only