Oman
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Duck Leg (Open Cut – 2 pcs) 450- 500 g
1974
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AED 32.50
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Product Description
A duck leg is a cut of meat that comes from the lower portion of a duck’s leg. It consists of the thigh and drumstick, and can be cooked in a variety of ways, such as roasting, grilling, or braising. Duck legs are generally considered to be a more flavorful and moist cut of meat than other parts of the bird, and they are often used in dishes that require long, slow cooking to tenderize the meat. They are a good source of protein and are commonly used in dishes such as confit and cassoulet.
Product Information
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Sidco Foods |
8 reviews for Duck Leg (Open Cut – 2 pcs) 450- 500 g
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Original price was: AED 390.00.AED 380.00Current price is: AED 380.00.
Original price was: AED 19.75.AED 17.50Current price is: AED 17.50.
Original price was: AED 15.50.AED 10.50Current price is: AED 10.50.
Eleanor Davies –
High quality roasting duck. The open cut made seasoning simple and thorough. It’s certainly more expensive than chicken, so it’s a treat, but the flavor justifies the price point for special meals. Solid four stars.
Priya Sharma –
Very good duck leg. The cut was clean, but I had to spend a few minutes trimming some excess silver skin compared to other brands. Once cooked, the flavor was rich and they were very moist. Great value overall.
Ali Khan –
The quality of the duck meat itself is fantastic—very rich and juicy, perfect for slow cooking. My only reason for dropping a star is that the packaging, while adequate, could be slightly more robust.
Jessica Miller –
Absolutely superb duck legs! I slow-roasted these and the fat rendered beautifully, leaving the skin perfectly crisp. The meat was tender and incredibly flavorful. Restaurant quality at home.
Sanjay Patel –
Excellent portion size (just under 500g was perfect for two). The meat looked fresh and had a good color. Prepared these in the oven and they cooked evenly and stayed moist. Will definitely buy again.
Omar Hassan –
Great taste, and the skin crisped up nicely when pan-seared and finished in the oven. My only small criticism is that the ‘open cut’ meant they were a little awkward to handle initially, but once in the pan, the preparation was easy.
Robert Jenkins –
Made these into a classic French cassoulet. The duck held up well during the long cook time, staying incredibly moist. They were delicious, though the pieces were perhaps slightly smaller than I was expecting based on the weight description.
Taylor White –
These were exactly what I needed for homemade confit. The size was consistent, and the quality of the meat was top-notch. Rich, deep flavor. Highly recommend this specific cut.