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Crispy roast duck legs served with mashed potatoes and braised cabbage
Roast duck legs with crispy skin, served with mashed potatoes and braised red cabbage.

Roast duck legs

Author: Flavelo
Recipes Main Courses

The secret to the perfect duck leg is time and fat. This meat does not like rushing: it needs to be cooked at a low temperature for a long time (similar to confit) so that the connective tissues soften and the thick layer of fat under the skin renders out. The result is meat that falls off the bone, and skin that crunches like crisps. Marjoram and garlic are faithful companions to the duck's distinctive flavour.

🕒 Prep Time 15 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep roasting tin
  • Aluminium foil
  • Meat skewer or fork for checking

Instructions

1 ✓

Clean the duck legs of any quills. Score the skin (cut into a grid pattern) without damaging the meat.

Tip: Scoring helps the fat render out from under the skin more easily.
2 ✓

Rub the legs thoroughly with salt, pepper, and marjoram everywhere.

Tip: If you have time, let them stand in the marinade for a few hours.
3 ✓

Place the legs in the roasting tin skin side up. Throw in the unpeeled garlic cloves and the apple. Pour the water underneath.

Tip: The steam from the water softens the meat, while the garlic and apple aromatise it.
4 ✓

Cover tightly with aluminium foil and bake at 160°C for approx. 2 hours.

Tip: This is the steaming phase. It is ready when the meat has shrunk back from the bone.
5 ✓

Remove the foil. Increase the heat to 200°C. Baste the meat with the rendered fat.

Tip: The fat helps heat conduction for browning the skin.
6 ✓

Roast for a further 20-30 minutes until the skin is red and crispy.

Tip: Serve with braised red cabbage and onion mashed potatoes.

Recipe FAQ

What should I do with the rendered fat?
Do not throw it away! Strain it into a jar. Duck fat is liquid gold: divine for frying, or just spread on bread with red onion.
The skin didn't get crispy.
After steaming, remove the foil, increase the heat, and baste with its own fat. If you have a grill function, turn it on for 5 minutes, but be careful not to burn it!

Ingredients

  • 4 pcs Duck legs (fattened)
  • 1 tsp Salt (coarse)
  • 1 tsp Ground black pepper
  • 6 cloves Garlic (unpeeled)
  • 1 tbsp Dried marjoram
  • 100 ml Water
  • 2 pcs Apples (cut into wedges, optional)