Precooked. Drain fat after opening can.

Broil legs in oven skin side up or fry in pan skin side down until skin is crispy.

Fat may be used separately to fry potatoes.

Serve with fried potatoes and side salad.

Round can, shelf stable for 3 years at room temperature.

Ingredients: 4 moulard duck legs, duck fat, water, salt, pepper.

4 legs, 52.91 ounces including 24 ounces duck fat (1.5 kilograms).