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Roasted duck leg served with crispy skin and roasted vegetables
Golden roasted duck legs with tender root vegetables

Roasted duck legs with vegetables

Author: Flavelo
Recipes Main Courses
Duck leg is the grandmaster of 'confit' (cooking in fat), but we can achieve perfect results roasting in the oven too: tender meat falling off the bone, and crispy, glass-like skin. The secret is slowly rendering the fat, in which the side dish then roasts to perfection.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 50 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep roasting tin
  • Aluminium foil

Instructions

1 ✓

Score the skin of the duck legs (cut in crosshatch) with a sharp knife, but be careful not to cut the meat! Rub thoroughly with salt and pepper.

Tip: Scoring opens a path for the fat to render out from under the skin. If you cut into the meat, juices will run out and it will be dry.
2 ✓

Place legs in a roasting tin skin side up, pour water underneath, and cover tightly with aluminium foil. Roast at 160°C for 90 minutes.

Tip: This steam braising tenderises the meat.
3 ✓

Meanwhile, peel potatoes, carrots, onions, and cut into larger chunks (wedges).

Tip: If you cut them too small, they'll turn to mash next to the duck.
4 ✓

Remove the foil. Scatter the vegetables and the halved garlic head around the legs. Toss them in the rendered duck fat. Increase heat to 200°C.

Tip: Now the roasting (Maillard reaction) begins. Duck fat is the world's best roasting fat for potatoes.
5 ✓

Roast for another 25-30 minutes until the skin is crispy golden brown and vegetables are soft.

Tip: Baste the meat with its own fat every 10 minutes for extra crispy skin.

Recipe FAQ

The skin didn't get crispy.
The heat wasn't high enough at the end, or too much steam remained under the foil. Take the foil off boldly and roast at high heat (fan) for the last 15 minutes.
The meat dried out.
You roasted it at too high a temperature at the start. Duck needs time at low heat for connective tissues to soften.

Ingredients

  • 4 pcs Duck legs
  • 4 pcs Carrots
  • 4 pcs Potatoes (roasting type)
  • 2 heads Onions
  • 2 sprigs Fresh rosemary
  • 1 tbsp Salt
  • 1 pinch Pepper
  • 1 head Garlic (cut in half)
  • 150 ml Water