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Bone-in Duck Leg, Sea Salt, Black Pepper, Thyme, Bay Leaf
Defrost duck leg in sealed pouch overnight in the refrigerator, or in cold water for 30 minutes. Once thawed, do not refreeze.
Bring medium pot of water to a boil. Reduce heat to just below a simmer. Slip pouch into water for 8-10 minutes or until product is heated throughout. Carefully remove pouch, cut open, and pour into serving dish.
For Best Results: Remove duck leg from pouch and place on baking pan skin side up. Place under broiler in oven for 1-2 minute, until lightly brown and crispy. Enjoy!
Note: Always cook to an internal temperature of 165°