Because of its rich flavour, duck is often regarded as one of the fattier meats. However, while that may be true of the succulent skin and breast, duck leg offers a much leaner meat that is still rich in protein. Duck leg lends itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone with the slightest of touches, yet it can also be served on the bone, often with a sauce and some vegetables.
Browse our delightful collection of duck leg recipes, from Ollie Moore’s gourmet Peking duck to European influenced dishes. For a classic French supper try Andy McLeish’s rustic Confit duck recipe, served with Toulouse sausage cassoulet, or try Adam Byatt’s Duck Lyonnaise salad for a spin on the classic niçoise. Andy Waters’ Braised duck leg recipe is full of autumnal flavours, while Dominic Chapman’s Slow-cooked duck leg recipe, served with bacon, peas and mint, makes a wonderful summer dish.