Moulard Duck Legs

If you don’t have access to a fattened goose then there is no finer medium for confit than fattened Moulard duck legs! These of course are off the foie gras birds and so they are well developed with a depth and richness that other ducks can not compete with. There is also enough fat on these legs that, if using the sous-vide method, will allow you to make confit without any extra added fat! Great for braising as well! Bags of 8 legs- appx 1/lb each

moulard duck recipe