Duck Leg 500/G
Why are they called Duck Leg?
Duck legs are salted and cooked in fat, which preserved them in the days before refrigeration. The cured legs are cooked for a long time at a low temperature which results in extremely tender meat that falls easily off the bone.
The thighs and legs, on the other hand, should be heated to 165°F to help break down connective tissue and produce a more tender dish. One of the most common ways of cooking a duck is roasting.