Maple Leaf Farms Debuts All Natural Duck Leg Confit

French-style Duck Leg Confit has been introduced to the North American market by Maple Leaf Farms. The traditional dish is prepared by slow cooking in its own fat with classic confit seasonings for added tenderness and flavor. Consumers may opt to use the fat to sauté vegetables or omelets.

Duck-Leg-ConfitDistributed in frozen form, two legs come per 16-ounce package, which retails for $12.99. After defrosting, the all-natural product may be served cold on salads or in sandwiches, eaten as is, or heated before serving as an entre or side dish.

Founded by Donald Wentzel in 1958 near Milford, Indiana, Maple Leaf Farms initially began as a relatively mall duck producer that raised about 280,000 birds per annum. By 1964 it had grown to become a 1 million-plus duck raising operation within the next six years.

Since 1968, following the death of the founder, the business has been run by Wentzel’s son-in-law, Terry Tucker. Today, the family-owned company dominates the North American duck market with innovative, value-added products that run the gamut from whole body birds and select cuts to duck bacon, sausage, drumettes and appetizers. They are available fully cooked as well as in raw, ready-to-prepare form.