Duck Leg (Approx. 350g)
This product can be delivered on a daily basis from Monday to Saturday, Please order 48 hours in advance. For special requirements please send us an email on wholesale@nifeislife.com)
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. HG Walter offers a variety of slow growing traditional free-range and organic poultry to suit everyone's taste. Some of the breeds on offer include a free-range White Rock and Cornish Red poultry from Essex which brings back the almost forgotten gourmet taste of years ago. With a gamey flavour and dense, meaty texture these birds have been critically acclaimed by top chefs such as Gordon Ramsay and Heston Blumenthal. Other ranges include free-range and organic poultry from the Black Mountain region of Wales and a more reasonably priced naturally-fed barn reared poultry from Norfolk. Free-range, corn-fed ducks offer a rich, succulent and flavoursome meat.
PRODUCT CHARACTERISTICS:
Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. A duck leg can be put in the oven, this one serves one person.
HOW TO PRESERVE:
ll our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
Very sophisticated cut, for one person, to be made in the oven with the classic orange - whose acidity reduces the fat of the duck.
WHICH ONE TO CHOOSE:
Between duck legs and chicken legs, the former are obviously a more sophisticated choice, and a rare cut.
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. HG Walter offers a variety of slow growing traditional free-range and organic poultry to suit everyone's taste. Some of the breeds on offer include a free-range White Rock and Cornish Red poultry from Essex which brings back the almost forgotten gourmet taste of years ago. With a gamey flavour and dense, meaty texture these birds have been critically acclaimed by top chefs such as Gordon Ramsay and Heston Blumenthal. Other ranges include free-range and organic poultry from the Black Mountain region of Wales and a more reasonably priced naturally-fed barn reared poultry from Norfolk. Free-range, corn-fed ducks offer a rich, succulent and flavoursome meat.
PRODUCT CHARACTERISTICS:
Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. A duck leg can be put in the oven, this one serves one person.
HOW TO PRESERVE:
ll our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
Very sophisticated cut, for one person, to be made in the oven with the classic orange - whose acidity reduces the fat of the duck.
WHICH ONE TO CHOOSE:
Between duck legs and chicken legs, the former are obviously a more sophisticated choice, and a rare cut.
Duck Leg.
FM00198
Data sheet
- Organic
- no
- Alcohol
- no
- _alt_measureunit
- KG
- _hasbatch
- yes
This product can be delivered on a daily basis from Monday to Saturday, Please order 48 hours in advance. For special requirements please send us an email on wholesale@nifeislife.com)
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. HG Walter offers a variety of slow growing traditional free-range and organic poultry to suit everyone's taste. Some of the breeds on offer include a free-range White Rock and Cornish Red poultry from Essex which brings back the almost forgotten gourmet taste of years ago. With a gamey flavour and dense, meaty texture these birds have been critically acclaimed by top chefs such as Gordon Ramsay and Heston Blumenthal. Other ranges include free-range and organic poultry from the Black Mountain region of Wales and a more reasonably priced naturally-fed barn reared poultry from Norfolk. Free-range, corn-fed ducks offer a rich, succulent and flavoursome meat.
PRODUCT CHARACTERISTICS:
Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. A duck leg can be put in the oven, this one serves one person.
HOW TO PRESERVE:
ll our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
Very sophisticated cut, for one person, to be made in the oven with the classic orange - whose acidity reduces the fat of the duck.
WHICH ONE TO CHOOSE:
Between duck legs and chicken legs, the former are obviously a more sophisticated choice, and a rare cut.
ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. HG Walter offers a variety of slow growing traditional free-range and organic poultry to suit everyone's taste. Some of the breeds on offer include a free-range White Rock and Cornish Red poultry from Essex which brings back the almost forgotten gourmet taste of years ago. With a gamey flavour and dense, meaty texture these birds have been critically acclaimed by top chefs such as Gordon Ramsay and Heston Blumenthal. Other ranges include free-range and organic poultry from the Black Mountain region of Wales and a more reasonably priced naturally-fed barn reared poultry from Norfolk. Free-range, corn-fed ducks offer a rich, succulent and flavoursome meat.
PRODUCT CHARACTERISTICS:
Duck meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. A duck leg can be put in the oven, this one serves one person.
HOW TO PRESERVE:
ll our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.
ON YOUR TABLE:
Very sophisticated cut, for one person, to be made in the oven with the classic orange - whose acidity reduces the fat of the duck.
WHICH ONE TO CHOOSE:
Between duck legs and chicken legs, the former are obviously a more sophisticated choice, and a rare cut.