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Edenmoor (formerly Pipers Farm)
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A tray of raw, properly free range legs
A tray of cooked, properly free range duck legs
Cooked, properly free range duck legs

Properly Free Range Duck Leg

Delicious for long & slow cooking

From £5.15
Pick your size
  • Serves 1-2
    1x
    £5.15
  • Serves 2-4
    2x
    £10.35
  • Serves 4-8
    4x
    £20.55
  • Serves 6-12
    6x
    £30.90

Why we love this

  • British Farms
  • Free Range
  • Slowly Grown

Since I have purchased once. I do on every next order. So tasty!!.

Michal K.

  • Our Properly Free Range Duck Legs are delicious cooked long and slow until the meat falls off the bone, making a hearty and wholesome feast.

    In the winter serve our Free Range duck legs with rustic pulses and beans for a rich warming stew. In the summer try shredding the rich duck meat from the bone and add to wraps along with a vibrant salad and a sticky Asian-style sauce. 

  • Free Range Duck

  • Gently score the skin of the leg, being careful not to cut through to the flesh, then season the fat with sea salt and pepper.

    Take a cast iron pan and bring to a hot heat, place the leg skin side down in the pan and brown the skin so it's beautifully crispy. This should take no longer than 5 minutes.

    Pop on a baking tray and cook in the oven for 1 hour, checking the tenderness of the leg after about 45 minutes.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Properly free range birds raised on British farms. The extra time roaming gives the meat more flavour and richer fat than intensively reared duck.

  • Cooked long and slow until the meat falls off the bone. It's the classic method for turning duck leg into something rich and tender.

  • In winter, rich pulses and beans in a slow-cooked stew. In summer, shredded from the bone into wraps with a vibrant salad and a sticky Asian-style sauce.

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