Gently cured duck legs bathed in their own fat and slowly cooked to the falling-off-the-bone perfection that we all love. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin.
It will roll your eyes back, it's so good.
best served with diced potatoes cooked in the duck fat (included with the legs) When the potatoes are brown add chopped rosemary and garlic, cook for 2 minutes. While you are cooking the potatoes put the legs in the oven for about 20 to 30 or until the skin is crispy. plate the potatoes, leg and a green salad.
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