Frozen Duck Legs 3 lbs | Natural High Protein | Duck Leg Winter Melon Tofu | Ginger Braised Duck | Clears heat and detoxifies, relieves summer heat | A summer must-eat food

Frozen Duck Legs 3 lbs | Whole skin-on duck legs family pack | Pan-fried · Oil-poached · Slow-cooked soup · Braised

Product Introduction
Frozen Duck Legs 3lb: This is a large pack of whole skin-on duck legs, suitable for family gatherings, festive dishes, and catering preparation. Duck leg meat has a richer flavour than chicken leg meat; cooking with skin and bone enhances aroma and juices. It can be used to make French confit duck legs, crispy pan-fried duck legs, braised duck legs, potato stewed duck, plum duck, or old-fashioned soup. 3lb is approximately 1.36kg; the actual number of duck legs and the size of each leg are subject to the delivery.

Product Highlights
• 3lb Family Pack: Suitable for large group gatherings, festive dishes, or batch meal prep.
• Whole Skin-on Duck Legs: Rich duck flavour; pan-frying and baking creates a crispy skin.
• Bone-in Cooking: Suitable for braising and soup making; meat juices and bone aroma infuse into the sauce.
• Suitable for Chinese and Western Dishes: From confit and pan-frying to braising and stewing, all styles work well.

Suggested Cooking Methods
Crispy Pan-fried: Thaw completely and pat dry. Place duck skin-side down in a cold pan and cook over low heat to render the fat, then flip and sear until cooked through. Confit Duck Legs: Marinated with salt, garlic, and thyme, then slow-cooked in low-temperature oil. Chinese Braised Duck: Cooked slowly with ginger, garlic, star anise, tangerine peel, Chu Hou sauce, and potatoes. Soup: Can be cooked with winter melon, coix seed, tangerine peel, or kelp; skim off oil as needed.

Cooking Tips
Duck skin is rich in fat; usually no extra oil is needed when frying. Lightly score the duck skin but do not cut into the meat layer to help render fat and achieve crispy skin. Duck legs are poultry; the centre temperature at the thickest part (avoiding the bone) should reach at least 74°C; 75°C is recommended for home cooking in Hong Kong.

Product Information
Product Name: Frozen Duck Legs
Specification: 3lb (approx. 1.36kg)
Form: Whole Skin-on Bone-in Duck Legs
Origin and Quantity: Subject to the actual packaging label.
Storage: Store at -18°C or below frozen.

Estimated Nutritional Information (per 100g of edible raw meat, including skin)
Energy: approx. 280–330 kcal
Protein: approx. 15–18g
Total Fat: approx. 24–29g
Saturated Fat: approx. 8–10g
Carbohydrates: 0 g
Sugar: 0g
Sodium: approx. 65–90mg

Nutrition Facts
The above is estimated from similar data for raw duck leg meat including skin and is not the laboratory value for this product. The total pack weight includes bones and is not equal to the total edible portion; peeling the skin, pan-frying and discarding the duck fat can reduce actual fat intake, while confit, sweet sauces, and braising will increase fat, sugar, or sodium. Actual values are based on packaging and cooking methods.

Food Safety
Whole duck legs should be thawed in the refrigerator bottom drawer at 0–4°C in a sealed container overnight or longer to ensure the centre is completely thawed before cooking. Do not thaw at room temperature or in hot water. Raw duck juices must be kept away from cooked food and ready-to-eat vegetables.