Moulard Duck Legs

If you don’t have access to a fattened goose then there is no finer medium for confit than Moulard duck legs! These are from the whole Moulard Duck. 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