Quebec duck legs

2 QUÉBEC DUCK LEGS

When it's time to impress your guests, a few duck legs and a little bit of magic can do the trick. Excellent confit or braised, our Quebec duck legs will make a succulent meal every time. 

Duck legs can be dry and stiff to the tooth when cooked too quickly. However, when cooked at low temperature over several hours, you will enjoy a tender, succulent and delicious meal. 

All the ducks that we work with come from La Canardière farm. La Canardière is a family owned business that has been established in Quebec since 1988 and specializes in a traditional method of raising ducks exclusively on whole corn. Their know-how has been shared for several generations and makes La Canardiere’s ducks an exceptional product recognized by dozens of chefs across the country's top restaurants.

Cooking time : 2h30 at 325ºF

Take the meat out of the refrigerator and let it temper for about 15 minutes before cooking.
Preheat oven to 325ºF.
In an ovenproof pan, sear duck legs on each side over medium-high heat until lightly browned and set aside on a plate.
Brown vegetables (carrots, garlic, onion) in the same pan.
Moisten with an aromatic broth of your choice.
Add the duck legs.
Cook for about 2h30 or until the meat falls off the bone easily.
Serve and enjoy.

Quebec duck

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Portion(s) : 2
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