Maple Leaf Farms expands foodservice range with smoked duck legs
Smoked duck legs are available to foodservice operators across the United States.
USA – US duck producer Maple Leaf Farms has expanded its foodservice portfolio with the launch of fully cooked smoked duck legs, adding another ready-to-use product designed to reduce preparation time in commercial kitchens.
The company said the new product is prepared using sous vide cooking before being infused with cherrywood smoke, allowing operators to serve duck with minimal additional preparation.
Olivia Tucker Ruddell, director of marketing at Maple Leaf Farms, said the company introduced the product following positive demand for its existing range of smoked duck products among foodservice customers.
She said the addition of smoked duck legs gives chefs another labour-saving option while providing a tender product with a rich flavour profile suitable for a variety of menu applications.
Each case contains 12 vacuum-sealed packs, with every pack holding two duck legs weighing about 10 ounces, while total case weights range from 12 pounds to 17 pounds.
Ruddell said the cherrywood smoking process complements the natural flavour of duck, while sous vide cooking produces a tender texture that requires little preparation before serving.
The company said the product is intended to help restaurants and other foodservice businesses simplify kitchen operations while expanding premium menu offerings.
Maple Leaf Farms has made the smoked duck legs available to foodservice customers across the United States through its nationwide distribution network.
