Crispy & Tender Spiced Duck Leg
Product Specifications
| Product name: | Spiced Duck Leg | Loading Qty | 27mt Per 40FT |
| Certification | Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | Transportaion | Freezer Container |
| Processing | Frozen | Transport Package | Carton |
| Supplying Period | All The Year Throughout | Payment | T/T Delivery |
| Specification | 1kg*10 Single Weight 200g | Inspection | BV or SGS quality and quantity inspection at seller's expense |
| Origin | Shandong | Storage Temperature | -18°C,100% fresh |
| Shelf life | 18 - 24 months | Private Label | Acceptable |
| Production Capacity | 10000 Metric Ton Per Year |
Products Description
Five-Spice Flavor Profile
Each duck leg is marinated in a traditional Chinese five-spice blend – star anise, Sichuan peppercorn, fennel seed, cinnamon, and clove – along with soy sauce, ginger, and rock sugar. The marinade penetrates deep into the dark meat, creating a savory, slightly sweet, aromatic taste. Unlike heavy sauces, the seasoning is absorbed into the meat itself. No artificial flavors or preservatives are added.
Whole Duck Leg – Bone-In
The product consists of a whole duck leg including both thigh and drumstick portions, connected by the joint. Each leg weighs approximately 180–220g before cooking. The skin is left intact, which renders and crisps during frying. The bone-in construction helps retain moisture and adds flavor during the marinating process. No hormones or antibiotics are used in duck rearing.
Pre-Cooked & Ready to Fry
The duck legs are fully cooked through a combination of steaming and simmering before freezing. This pre-cooking step breaks down the connective tissue in the leg, resulting in tender meat that pulls easily from the bone. No raw poultry handling is required before serving. The final frying step only needs to crisp the skin and reheat the interior.
Tender, Strand-Like Texture
The slow pre-cooking process breaks down collagen in the duck leg, resulting in meat that separates into distinct strands when pulled with a fork. This texture is similar to confit – moist, not dry or fibrous. The dark meat has a higher fat content than chicken thigh, contributing to a smooth mouthfeel. When fried, the surface strands become slightly crispy while the interior remains soft. No rubbery or tough bites.
Texture & Serving Notes
The skin becomes shatteringly crisp after frying, while the meat underneath remains moist and pulls apart in strands. The five-spice aroma intensifies with heat. Small bubbles may appear on the skin during frying – this is normal. The leg can be served whole as a main course with rice and vegetables, or shredded for duck tacos, noodles, or spring roll fillings. Any leftover fried legs should be refrigerated and consumed within 48 hours. Do not refreeze after thawing.
Our Factory
From our state-of-the-art production line to packaging and shipping, we ensure every product meets the highest quality and safety standards.
