Duck Leg
confit de canard · duck leg · Entenkeule
Duck Leg: what every chef needs to know
Pick up The duck leg and you are working with a classic confit product originating in Gascony, south-west France. The leg contains a high proportion of dark muscle tissue with abundant intramuscular fat, making it ideally suited to slow fat-based cooking (confit). When confited in duck fat at 82°C (180°F) for 6–8 hours, the collagen is fully converted and yields a melting, succulent texture. Industrially produced Confit de Canard is widely used as a mise en place product in commercial kitchens. HACCP: Salmonella is the primary risk with poultry; minimum core temperature 82°C (180°F) when confiting, in accordance with EU Regulation 852/2004 and Codex CAC/RCP 14-1976.
Duck Leg: nutritional values per 100g (rauw, met vel)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Duck Leg: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Eendenpoot gekonfijt in own fat, served with Sarladaise-potatoes and green beans
Gekonfijte eendenpoot on a bed of Puy-lentils with smoked bacon and mustard-vinaigrette
braised eendenpoot in red wijnsaus with cherries and thyme
Duck Leg: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use zuiver eendenvet of ganzenvet, completely ondergedompeld; store in the fat to maximum 3 months at 4°C
without fat, with a takje thyme and garlic; after cooking crispy grillen of fry over high heat
in gevogeltebouillon with vegetables; regularly arroseren for gelijkmatige cooking and colour
Duck Leg: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Duck Leg: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Duck leg is available year-round as a farmed product. Demand peaks in autumn and winter, particularly around the festive season and game menus.
Duck Leg: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Duck Leg: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the fresh acidity and earthy notes of Pinot Noir cut through the rich, vette confiteenvlees and bring balance to the dish
- Volnay
- Beaune
- Chambolle-Musigny
ripe pruimentonen and soft tannins complement the dark, vetrijke eendenvlees without to overwhelm
- Mendoza
- Luján de Cuyo
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Duck Leg
What is the core temperature for duck leg?
Minimum 82°C (180°F) under EU Regulation 852/2004 for poultry. For sous vide preparation at 68°C (154°F), a compensatory rule applies: minimum 36 hours for microbiological safety.
How long does confit duck leg keep?
Vacuum-sealed in duck fat, up to 3 months at 0–4°C (32–39°F), provided the legs are fully submerged in fat and the seal is airtight. Frozen: maximum 6 months at -18°C (0°F).
Can I substitute chicken leg for duck leg in confit preparations?
Chicken leg has less intramuscular fat and a shorter cooking time (4–6 hours rather than 8). The flavour is milder. The same technique applies but the result is less rich.
At what temperature should you store Duck Leg?
Store Duck Leg at 0-4°C (raw), -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Duck Leg professionally?
The primary professional technique for Duck Leg is Confiting at 82°C for 6-8 uur. Always verify core temperature with a calibrated probe thermometer.
Does Duck Leg contain allergens?
Duck Leg is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
