Thirkleby Duck Legs offer you the chance to cook some incredible french inspired recipes such as cassoulet with duck legs.
The legs are taken off our crowned ducks, that our chefs enjoy using.
Thirkleby is situated beneath the Kilburn White Horse in the Hambleton hills. The farm is owned by the Pollards who are the 5th generation to run Thirkleby Mill Farm.
The Terrain or Terroir surrounding the Mill is ideal for farming ducks. A beck runs through the farm, therefore, providing lush grassland for the ducks. These grasslands surround the mill’s wheat fields, which provide part of the duck’s feed. The other elements of the feed are a natural duck feed that contains minerals and a foraged diet from the grasslands they roam on.
The ducks sleep in large outdoor wheeled frames barns. Consequently, the Pollards move the barns and pens bi monthly. In doing so they enable the ground to recover whilst providing fresh forage.
Pollards farm 200 ducks a week. The optimum time is around 8 weeks to produce a quality bird. The Thirkleby is farmed for longer.
In conclusion, this all combines to create a duck that many Michelin-starred chefs want to work with.
Pack weight ranges between 460-560g
Our Recommended Cooking Instructions:
- Firstly, bring your Thirkleby Duck Legs to room temperature
- Meanwhile, make a bed of rosemary in a roasting tin.
- Subsequently, place the duck legs in the roasting tin and roast at 180c for an hour.
- Make a sauce using wine, fruit jelly etc etc
- After an hour, spoon out any fat and set aside to use for any potatoes. Now cover the legs in the wine and jelly sauce.
- Roast at 200c for 10 minutes
- Rest for 10 minutes
- Most importantly, enjoy.
Try next…Try our whole Thirkleby Duck
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