220-240 gms, Leg Thigh
Preparation Instructions:
- Thaw out the packet and bring it to room temperature
- Keep the fat aside in a bowl
- Pat the leg dry with a kitchen napkin
- In a cold, non-stick pan, put 2 spoons of duck fat
- Add duck leg skin side down
- Put the pan on low heat
- Cook the skin until golden brown: 4 - 5 minutes
- Flip the leg and baste the skin with the hot fat for 30 seconds
- Take off the heat and let it rest for 2 - 3 minutes, skin side up
- Serve
We are a homegrown brand seeking to produce international-level quality cured and preserved meats using locally available produce. We have moved away from heavily mechanized processes and are bringing back traditional practices of handling and processing meat. We strive to learn and apply the age-old methods of preserving and curing meat from around the world. We believe that if our ancestors could work without chemicals, emulsifiers and whatnot, then why can't we? Our product line is dynamic and undergoes constant innovation to improve flavours, textures and experiences. Our goal is to handle all parts of processing meat, right from the farming, to the delivery of products to our customers, to ensure a guaranteed quality experience to our patrons.
