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Our Frozen Duck Leg Quarters are carefully processed from healthy, farm-raised ducks and are designed to meet the needs of food processors, wholesalers and professional kitchens. Each piece combines the duck drumstick and thigh with skin-on and bone-in, providing excellent flavour, juiciness and presentation in cooked dishes.
Premium Leg Cut: Includes both duck thigh and drumstick in one piece, offering a rich balance of dark meat and fat for superior taste and tenderness.
Bone-In, Skin-On: Bone structure and natural skin help to retain moisture during cooking, giving a crispy skin and succulent meat when roasted or grilled.
Consistent Trimming: Excess feathers, bruises and visible defects are removed, delivering a clean and attractive product suitable for retail packs or food service menus.
Deep Flavour & Juiciness: Dark duck meat is naturally flavourful, ideal for slow-cooking methods such as braising, confit, stewing and roasting.
Export-Oriented Production: Processed in modern facilities with strict temperature control and hygiene to support stable quality throughout the cold chain.
Product: Frozen Duck Leg Quarters
Cut Type: Drumstick + thigh attached, bone-in, skin-on
Weight Range: Typically 220–380 g per piece (other weight ranges can be arranged)
Processing: Slaughtered, defeathered, eviscerated, legs cut, washed, chilled and rapidly frozen
Appearance: Clean surface, natural duck skin, free from major bruises, feathers, blood clots and foreign materials
Texture: Firm and elastic when frozen; tender and juicy after proper thawing and cooking
Colour: Natural dark duck meat colour without abnormal discolouration
Freezing Method: Blast or plate frozen to a core temperature of –18°C or below
Storage Temperature: Maintain –18°C or below for full shelf life
Shelf Life: Up to 12 months under recommended frozen storage conditions
Usage: Raw frozen product; must be fully cooked before consumption
Frozen Duck Leg Quarters are suitable for many types of customers and dishes:
Roasted and grilled duck dishes in restaurants, hotels and catering
Duck confit, braised duck and stews in Western and Asian cuisines
Ready-meal and frozen-food manufacturers producing seasoned or fully cooked duck leg products
Retail packs for supermarkets and butcher shops in tray-pack or vacuum-pack formats
Food processors cutting or deboning duck legs for marinated, smoked or value-added products
The cut is highly versatile and performs well in both traditional and modern recipes, offering strong yield and high perceived value to end consumers.
We provide export-standard packaging to protect the product throughout transport and storage:
Inner Pack Options:
Bulk packing in food-grade poly bags (e.g. 2 kg, 5 kg or 10 kg)
Alternatively, IQF or smaller packed portions can be supplied upon request
Outer Carton:
Strong corrugated export cartons, typically 10–20 kg net weight
Clear labelling with product name, cut description, production date, batch/lot number, net weight, storage temperature and country of origin
Container Loading:
Shipped in 20FT or 40FT refrigerated containers maintained at –18°C or below
Cartons may be palletized or floor-loaded to match buyer and destination requirements
Produced under GMP-based hygiene systems with regular cleaning, sanitation and temperature monitoring.
Ducks sourced from approved farms with controlled feed and health programmes.
Each batch is checked for microbiological and physical quality parameters, supporting importer specifications and regulatory needs.
Full traceability is maintained from farm to finished frozen cartons, helping customers manage documentation for inspection and import procedures.
Reliable and consistent supply of a popular duck cut used widely in restaurants and processing plants.
Standardised grading and weight ranges that support accurate costing and portion control.
Flexible specifications and packing options to suit different markets, including food service and retail.
Strong presentation and eating quality, helping buyers build repeat demand in their local markets.