Muscovy Duck Leg Bone In

Muscovy Duck Leg Bone In

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

The Quick Facts About Our Bone-In Muscovy Duck Legs

  • Approx. 14 oz per piece 

  • Sold as an individual fresh leg

  • Rich, tender flavour

  • Ideal for slow-cooking methods

Our Bone-In Muscovy Duck Legs are the perfect choice for anyone looking to indulge in a more flavorful, hearty cut of duck. The rich, meaty texture and deep flavour of the duck leg shine through when slow-cooked or braised, creating an unforgettable dish that will impress at any dinner table. This versatile cut brings out the best in duck, whether you're roasting, braising, or slow-cooking. Our Bone-In Muscovy Duck Legs are ideal for those who want to experience gourmet-quality poultry with every bite!

Our Bone-In Muscovy Duck Legs Go Great With

The bold, succulent flavour of our Bone-In Muscovy Duck Legs is best enjoyed when paired with sides that balance and complement its richness. Here are four side dishes that will elevate your meal:

  • Braised Red Cabbage: The sweet and tangy notes of braised red cabbage pair beautifully with the duck, especially when seasoned with a touch of beef bone broth for extra depth.

  • Garlic Mashed Potatoes: Creamy mashed potatoes bring comfort and richness, made even better with a sprinkle of Newfoundland sea salt for a burst of flavour.

  • Sautéed Spinach with Garlic: The light, fresh taste of spinach balances the richness of the duck, enhanced by a dash of our Signature Steak Spice for a subtle kick.

  • Roasted Root Vegetables: Roasted carrots, parsnips, and sweet potatoes are a perfect match for duck, especially when drizzled with a bit of amber maple syrup for a touch of sweetness.

Preferred Preparations for Our Muscovy Bone-In Duck Legs

Our Bone-In Muscovy Duck Legs are versatile and can be prepared in a variety of ways to bring out their tender, rich flavour. Here are four delicious preparation methods to try:

  • Slow-Braised Duck Legs with Onions and Aromatics

    1. Preheat your oven to 325°F (160°C).

    2. Season the duck legs with salt and pepper.

    3. In a large, heavy pot, heat a little oil over medium-high heat. Sear the duck legs, skin-side down, until golden brown and crispy, about 5-7 minutes.

    4. Remove the duck legs and set aside. In the same pot, sauté chopped onions, garlic, and a few sprigs of thyme until softened.

    5. Add a cup of organic bone broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.

    6. Return the duck legs to the pot, cover, and place it in the oven for 2-2.5 hours, or until the duck is fork-tender.

    7. Serve the duck legs with the rich, flavorful broth and onions for a comforting, melt-in-your-mouth dish.

  • Pan-Seared Duck Legs with Garlic Herb Potatoes

    1. Preheat your oven to 375°F (190°C).

    2. Score the skin of the duck legs and season with sea salt and pepper.

    3. Heat a large skillet over medium-high heat and sear the duck legs, skin-side down, for 8-10 minutes until the skin is crispy.

    4. Flip the legs and transfer the skillet to the oven. Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

    5. While the duck is roasting, toss small potatoes with olive oil, minced garlic, and chopped herbs, then roast them in the oven for 20 minutes until golden and crispy.

    6. Serve the crispy duck legs alongside the garlic herb potatoes for a satisfying meal.

  • Oven-Roasted Duck Legs with Maple-Glazed Carrots

    1. Preheat your oven to 400°F (200°C).

    2. Season the duck legs with salt, pepper, and Signature Steak Spice.

    3. Roast the duck legs on a rack in the oven for 45-50 minutes, turning halfway through, until the skin is golden and crispy.

    4. While the duck is roasting, toss peeled carrots in olive oil with salt and pepper.

    5. Roast the carrots on a separate baking sheet for 30-35 minutes until tender and caramelised.

    6. Serve the duck legs with the sweet maple-glazed carrots for a meal full of rich and comforting flavours.

How We Ship Our Muscovy Bone-In Duck Legs Directly To You

Our Muscovy Bone-In Duck Legs are shipped carefully to ensure they arrive fresh and cookable. We offer delivery throughout the Greater Toronto Area using our fleet of refrigerated trucks, so you can trust that your duck will arrive at the ideal temperature. 

Alternatively, you can conveniently pick up your order from our store at your convenience. We make it easy to enjoy premium quality duck straight from The Butcher Shoppe.

Perfect Pairings for Our Prime Tenderloin

Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

  • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
  • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
  • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
  • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
  • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

How We Craft the Ideal Tenderloin Experience

Tenderloin steaks shine with simple preparation. Here’s how we like to cook them for the most delicious steakhouse experience at home:

Bring to room temperature

Take the steaks out of the fridge about 20–30 minutes before cooking so they sear evenly.

Season simply

A generous sprinkle ofsea saltand freshly cracked black pepper is all you need.

Sear in a hot skillet

Heat a cast iron or heavy pan over medium-high, then sear each side for 2–3 minutes until a golden crust forms.

Add butter and aromatics

In the last minute, baste with melted butter, garlic, and thyme for extra richness.

Finish to medium-rare

Reduce the heat slightly and cook until the internal temperature reaches 130°F for a tender, pink centre.

Rest before serving

Let the steaks sit for 5 minutes to lock in juices before slicing and serving.

From Our Butcher’s Counter to Your Kitchen

Our USDA Prime tenderloin is shipped fresh from our butcher’s block, carefully packed so it arrives at your kitchen in perfect condition:

  • Hand-cut to order and prepared by our butchers the same day it’s packed.
  • Vacuum-sealed at peak freshness to lock in natural juices and tenderness.
  • Insulated, temperature-controlled packaging: Ice packs and sturdy boxes keep your order cold and safe in transit.
  • Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
  • Convenient storage: Cook within the week or freeze to enjoy later without losing quality.

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.