Product: China Shandong Duck Leg
Carefully selected quality duck from Shandong — plump, meaty legs with rich flavour. Precisely cut to uniform specifications (220-240G/piece) for standardised catering operations. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Bulk carton packaging (22.1LB/carton) to meet B2B customers' volume purchasing needs.
About the Product:
Charm Power selects quality duck legs from Shandong, China, each weighing 220-240 g for consistent specifications. Shandong duck legs are known for their firm meat and rich flavour, making them an ideal choice for all kinds of duck dishes. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Duck Leg |
| Origin | Shandong, China |
| Product Weight | 220-240 g/piece |
| Packing Specification | Approx. 22.1 lbs/carton (LBS/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture.
- Initial Preparation: After thawing, trim excess fat or cut into pieces as the dish requires. Bone-in keeps more juices; boneless is easier to cook.
- Marinating: Duck legs take marinades beautifully — Chinese seasonings (soy sauce, ginger and spring onion, garlic) or Western herbs (rosemary, thyme, lemon) all bring out their best.
Firm and richly flavoured, this product is highly versatile across classic and creative dishes:
- Roasted Duck Leg: Marinate and roast — try herb-roasted or honey-glazed duck leg, crispy skin and tender, juicy meat.
- Duck Confit: The traditional French method — slow-cook the leg in duck fat until the meat falls off the bone, with crisp skin and melting flesh; a fine-dining signature.
- Red Wine Braised Duck Leg: Duck legs are perfect for braising — they stay tender and soak up the sauce for a rich, flavourful dish.
- Curry Duck Leg: Cut into chunks and stew in curry sauce — the duck's rich flavour marries beautifully with the aromatic spice.
- Roast Duck Leg Rice: Roast or braise, then chop and serve with a special sauce over rice — a popular Chinese quick-service dish.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Commercial Terms: Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
