Duck

A succulent Duck Leg Confit cooked to perfection and ready to enjoy.

A 100% pure duck salami from cage-free ducks, cured with red wine and black peppercorns and dried for 2 months.

Think prosciutto, with duck instead of pork! Paper-thin slices taste delicious alone or with sandwiches, salads and appetizers.

Brined, then slowly smoked for hours to get mouthwatering juicy results, our smoked duck breasts will keep you coming back for seconds!

The perfect addition to your next charcuterie board or an easy insertion to a host of appetizers, try our duck prosciutto from Broadleaf today!

Slowly cooked to perfection and ready to elevate your dining experience, discover a whole new appreciation for duck.

Fall-of-the-bone duck leg confit. Moulard duck legs cooked in their own fat until luxuriously tender and flavorful.

A flavorful cassoulet of white beans, duck leg confit and pork sausage, simmered in a wine and shallot sauce.

Deliciously Alderwood-smoked duck breast from Sonoma Country, California.

A tender, moist and flavorful duck leg, prepared the Gascony way - salted and slowly cooked in it's rendered fat for great duck rillette.

Hearty duck breast cured in salt, garlic and spices, smoked over applewood and sliced for a hearty, natural meat

A tender and delicious salami sausage made from cured Moulard duck breast, raised cage-free.

Made from flavorful Moulard duck, raised cage-free in the Hudson Valley, this delicious delicacy is cured and air-dried.

Mouthwatering duck breast with skin on, smoked over applewood chips for added woodsy notes