Name: Sonoma Saveurs Duck Legs

Ingredients: Fresh Duck Legs

Shelf Life: 3 days in refrigerator or freeze up to 6 months

Weight: .85 to 1.1 lbs. per leg

Packaging: 8 legs in vacuum bag

Notes: Great flavor; best use is to make confit (in which legs are slowly cooked and reduced to about half of their original size). Place product in the back of the refrigerator where it is the coolest.

Description: These moulard duck legs are more flavorful and larger than regular legs since they come from a duck that has produced foie gras.

Cooking/Serving Suggestions: Preheat oven to 300˚. Place duck legs in roasting pan with enough duck fat to cover them entirely. Sprinkle with salt, pepper, rosemary, thyme, or other herbs of your choice. Roast for about 2 ½ hours. Remove legs from fat, set on baking pan, and place back in oven until skin is crispy.