Two tender duck leg quarters, bone-in and skin-on, to attain that nice crispy exterior.
We prefer to pan-roast our duck and stick to two main rules for the best results: First, scoring the skin so the fat can render as efficiently as possible. Second, start with a cold pan and a paper towel-dried leg quarter and cook it low and slow to optimize the fat rendering time and maintain tender meat while achieving a crispy skin. Of course, we always suggest using those little brown bits that develop in the pan while cooking to make a decadent sauce to top it all off.
We proudly partner with Farmer John in Warren, Maine, to raise the ducks we sell. He is a trusted friend who raises ducks using the same farming practices as we have and do for all our poultry.
Please note that there are very few local options to process waterfowl. They are much harder to clean than chickens due to their excess down and feathers coated with natural body oils for water repelling. Although our processors are as detailed as possible, you will likely see residual pinfeathers on your duck that you may prefer to remove while drying and preparing your duck for cooking.
