Description

Duck Marylands give you the best of the bird in one cut — the bone-in thigh and drumstick together, offering rich dark meat that stays juicy through roasting, braising, or low-and-slow cooking. With their natural layer of fat just under the skin, duck Marylands deliver a depth of flavour you won't find in chicken.

These ducks are raised in regional NSW by Game Farm, where they spend their time in spacious barns with room to roam and a natural diet of vegetables and grains. They are hormone free and raised with care — the result is a premium bird with tender, flavour-rich meat that speaks for itself.

Available frozen, duck Marylands come portioned at 210 to 310 grams each, making them a generous single serve. Roast them until the skin is golden and crisp, and you'll understand why this cut has earned its place on restaurant menus and home dinner tables alike.

Quick Facts

• Type/Cut: Duck Maryland — bone-in thigh and drumstick attached
• Key features: Barn-raised in regional NSW by Game Farm, hormone free, frozen
• Best for: Roasting, braising, slow cooking
• Flavour/texture: Rich, tender, succulent dark meat with crisp skin
• Prep notes: 210 to 310 grams per portion; sold frozen, 4 legs per pack

Why You'll Love It

• Richer than chicken — duck dark meat has a fuller, more savoury flavour that stands up to bold seasonings and glazes
• Crispy skin reward — the natural layer of fat under the skin renders down into golden, crackling goodness with very little effort
• Hard to overcook — dark meat stays tender and moist even if you leave it in the oven a few minutes longer than planned
• Premium Australian sourcing — barn-raised by Game Farm in regional NSW on a natural diet of vegetables and grains
• Freezer-friendly convenience — keep a pack on hand for when you want to elevate a weeknight dinner or weekend roast

Cooking Tips

• For the crispiest skin, pat the duck Marylands dry with paper towel, score the skin lightly in a criss-cross pattern, and season generously with salt before roasting
• Start duck Marylands in a cold, dry pan skin-side down over low heat to slowly render the fat, then transfer to a hot oven at 200°C to finish cooking through
• Roast until the skin is deep golden and the meat is pull-apart tender — duck dark meat is at its best when cooked through rather than left pink
• Let the duck rest for 5 to 10 minutes after roasting, so the juices settle back into the meat before serving
• Save every drop of rendered duck fat from the pan — it's gold for roasting potatoes, parsnips, or any root vegetable

Serving Ideas

• Serve whole roast duck Marylands with crispy duck-fat potatoes, steamed greens, and a sharp fruit sauce like cherry, plum, or orange
• Shred the tender meat into warm flatbreads or tacos with pickled red cabbage, fresh herbs, and a drizzle of hoisin or plum sauce
• Pull the meat from the bone and toss through a hearty noodle soup or ramen for a rich, restaurant-style meal at home
• Add Duck Marylands to your next order for a premium cut that brings restaurant-quality flavour to your home kitchen.