450g (15.9oz.) of range-free bone-in duck legs from New Zealand. One pack comes with two plump bone-in and skin-on legs. These premium duck legs are of astonishing quality and burst with exceptional flavor. Whether oven-roasted with a mix of herbs, crushed garlic, ground pepper, sea salt with vegetables or rice or grilled with vegetables, these bone-in duck legs are a delicious treat. We recommend either using simple spices that allow you to fully take in the unique flavor of this premium duck meat or glazing them with your favorite sauce. The attached skin can be rendered into duck fat and used when preparing these legs for an even more moist and flavorful finish. Elevate your meals and impress guests with this versatile, nutrient-rich delicacy.
✔ Range-free and cage-free duck from Waikato, New Zealand.
✔ Raised in barns with plenty of room to move. Maximum density of 15kg per square meter, well below the welfare standard's maximum.
✔ 24/7 access to feed, water, and natural sunlight.
✔ Fed a wholesome diet of non-GMO soy and mixed grains.
✔ Absolutely no use of antibiotics, growth hormones or drugs.
✔ No Force-feeding. No fattening. No beak trimming.
|1 pack contains 2 legs
Shipping & Handling
|Shipping and delivery is frozen
|Keep frozen below -18°C (0°F)
|In the fridge: approx. 12h
In ice-water: 1.5h
|Oven roast, grill, cast-iron with cover
|Frozen: see packaging label (usually more than 3 months)
Chilled: Once fully defrosted consume within 3 days.
|Country of Origin
The ducks are raised range-free on a farm in Waikato, New Zealand. The ducks have access to feed and water all-year-round and are sheltered in barns that give the ducks plenty of room to roam and move as their hearts desire. They're fed a wholesome diet of non-GMO soy and mixed grains for maximum well-being. Absolutely no use of antibiotics, growth hormones, or drugs. The ducks are also never force-fed, fattened or have their beaks trimmed. The sheltered barns offer a controlled environment for the ducks that effectively shield them from contamination and catching avian influenza A viruses which are otherwise common in wild ducks.
At A Glance
|Cherry Valley (Peking Duck)
|Waikato, New Zealand
|Raised range-free in barns with plenty of room to move and unlimited access to feed and water. Maximum density of 15kg per square meter well below the welfare standard
|Non-GMO soy, mixed grains
*Please note that the non-GMO feed is mixed in one container with feed containing GMOs.
|100% fully traceable from farm to fork
|Growth Promoting Hormones
|Synthetic Chemical use on pasture land or feed
|Horizon Farms, Inc.
Defrost the duck legs to room temperature overnight.
Score the skin in slices and rub with spices. We recommend only using olive oil, salt and black pepper for these high quality duck legs.
Preheat fry-pan with olive oil (or butter) until very hot. Sear the skin side first until crispy brown.
Then turn over and reduce the heat to low.
Cover with lid to lock in moisture and cook slowly while regularly turning. Cook until the meat is firm to the touch.
Serve with sprinkles of orange and lemon juice and enjoy premium quality and delicious duck legs.