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Cook Time:

15 minutes



The hard work has already been done for you here! Locally raised duck legs have been seasoned and cooked low and slow in duck fat until tender. All you need to do is warm through, crisp up that skin, and serve with your favourite sides.


Note: The packaging from the farm comes with it's own set of instructions. Below is our favourite way to prepare.

  1. Preheat Broiler on high and prepare a small baking sheet lined with aluminum foil.

  2. Remove duck legs and any fat from packaging and place skin side down in a cold non-stick pan.

  3. Heat over medium. Once the fat has melted and the duck starts to sizzle, continue cooking for 5 minutes, then flip over and continue cooking for an additional 5 minutes, until duck is warmed throughout.

  4. Transfer legs to the baking sheet, skin side up, reserving fat in the pan, and place under the broiler for 2-4 minutes, until skin is nicely browned and crisp. DO NOT LEAVE UNATTENDED AS THIS CAN HAPPEN FAST.

  5. Prepare your sides. Our favourite method is to thinly sliced some Yukon gold potatoes and fry in the reserved duck fat until browned and crispy. Serve with a salad of mixed greens in a simple vinaigrette dressing to cut through the richness of the duck and potatoes.

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