-
Media gallery
-
Media gallery
-
Media gallery
Fresh Halal Whole Duck Legs
- Regular price
- £8.59
- Regular price
-
- Sale price
- £8.59
- Unit price
- per
Couldn't load pickup availability
Notified by email when this product becomes available
You may also like
- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Halal Whole Duck Legs are skin-on leg quarters — thigh and drumstick — supplied whole, halved, quartered or diced, never as a whole bird. Certified Halal and produced in the UK, they suit slow-roasting, confit or braising, giving rich, dark meat with crisp skin.
Cuts, Finish and Pack Sizes
These duck legs come whole, halved into 2 pieces, quartered into 4, or diced small — 20-25g for stews and confit trims, 10-15g for quick pan work — always skin-on so the fat renders and the skin crisps. Packs run 500G, 1KG, 2KG or 4KG, covering everything from a single meal to a batch-cook.
How Much to Order
A whole duck leg is a substantial single portion, so pack size is the easiest way to plan a table: 500G or 1KG for a small dinner, 2KG or 4KG for a family roast or a batch of confit to freeze down. Stretching the meat further into a ragu or rillette, the 20-25g or 10-15g dice go further per kilo than whole legs.
Is This a Whole Duck or Just the Legs?
This listing is duck legs only — thigh and drumstick, skin-on — never the whole bird; 'whole' here means the leg kept intact rather than halved, quartered or diced. Choose the whole leg for slow braising or confit, the 2 or 4-piece cuts for portion control, or the small dice for pies and ragu, in packs from 500G to 4KG.
Each duck leg is a generous single portion, so pack size is the simplest way to plan quantities. Order the 500G pack for two, the 1KG or 2KG pack for a family meal, or the 4KG pack for a larger gathering or batch confit.
For dishes using the diced 20-25g or 10-15g formats, a little goes further per kilo than whole legs, so the smaller packs often stretch across more servings.
Store these duck legs refrigerated at 0C to 4C and use within the date on the pack. If buying frozen, thaw fully in the fridge before cooking — allow around 24 hours for a complete defrost.
Freeze whole legs on the day they arrive if you are not cooking them straightaway, and always cook from fully thawed rather than partially frozen.
Confit-style legs: keep the legs whole, cure briefly, then cook low and slow submerged in fat until the meat pulls easily from the bone.
Pan-seared quarters: render the skin-on 4-piece cuts skin-side down first, then finish in a hot oven for crisp skin and a pink-edged interior.
Diced ragu: brown the 20-25g dice and simmer into a rich sauce for pasta or flatbread.
Confit-style duck legs (confit de canard) are the classic use for the whole-leg cut, slow-cooked in their own fat until very tender.
Quartered or halved legs work well in a Middle Eastern-spiced duck tagine or a South Asian duck curry, where the bone-in pieces hold up to long braising.
The small diced formats suit a duck ragu or a filling for samosas and pastries.
What should I do with the fat and juices that render off?
Duck legs render a good amount of fat and juice as they cook. Strain it through a sieve into a jar and keep it in the fridge — it works well for roasting potatoes or searing the next batch of legs.
Can I turn the pan juices into a sauce?
Yes — pour off the excess fat first, then deglaze the pan with a splash of stock or wine and reduce the remaining juices into a simple sauce.
Should the juices be skimmed before serving?
Skim the surface fat off the juices before spooning them over the meat, so the sauce stays glossy rather than greasy.
How long will the reserved fat keep?
Keep rendered duck fat refrigerated in a sealed container and use it within a few days, or freeze it for longer storage.