Roasted Duck Legs

5 from 3 votes
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These juicy, slow roasted duck legs are so tender and flavorful. Cooked low and slow, it’s almost hands off as the oven does most of the work. One of my favorite dishes to make!

Roasted duck legs on top of orange butternut squash puree and a side of green roasted Brussels sprouts.

Since I was little, duck has always been one of my favorite things to eat.

When my dad lived uptown on central park west, we used to go to a restaurant called A (after the A train). They had an awesome duck confit with roasted pear that was to die for. I had to be probably 13 eating this. Ha!

Anyway, thats where my love for duck began. This recipe takes time, but the majority of the cooking is done in the oven and it’s so easy to do. I hope you enjoy it.

How to roast duck legs?

Roasting duck legs is so simple. Season the duck legs with salt, pepper and garlic powder all over.

Then place the duck legs skin side up in an oven safe dish. There’s no need to add any oil because duck skin renders so much fat, similar to chicken thighs.

Bake on the middle rack of the oven and let it cook for two hours. Every 40 minutes, baste the duck with a large spoon or turkey baster.

After two hours, remove the liquid, but don’t throw it away. Duck fat can be used to cook with, it helps elevate potatoes and vegetables too.

Add the wine, balsamic vinegar and 1tbsp of duck fat to the baking dish with the duck. Put back into the oven and cook for 45 minutes. After 45 minutes, drizzle the honey on top and broil for one minute.

There you have it roasted duck legs. The full written recipe card is below.

Faqs & Tips for this recipe:

  • How long should duck legs be cooked? Duck legs take a while to cook unlike duck breast. To get it nice and tender it needs to roasted low and slow. Two hours should do the trick.
  • What temperature do you cook duck in the oven? Duck legs should be cooked at 300 degrees.
  • Why do duck legs take so long to cook? They take long to cook because duck legs have a lot of muscle. To make it tender it takes a while to cook so the meat won’t be tough.
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5 from 3 votes

Roasted Duck Legs

By August DeWindt
These juicy, slow roasted duck legs are so tender and flavorful. Cooked low and slow, it's almost hands off as the oven does most of the work.
Prep: 10 minutes
Cook: 2 hours 45 minutes
Servings: 2

Ingredients 

  • 2 duck legs
  • Kosher Salt , to taste
  • Fresh cracked black Pepper, to taste
  • 1 tsp Garlic powder
  • 1/2 c Red wine
  • 1/4 c Balsamic vinegar
  • 1 tbsp Honey

Instructions 

  • Preheat oven to 300 degrees. Place the duck legs in a baking dish with the skin side up do not grease the baking dish because the duck will render a lot of fat. Season the duck legs all over with the salt, pepper and garlic pepper to taste. You don't want to put too much seasoning because the duck skin will be crispy and delicious on its own.
  • Place the duck legs onto the middle rack of the oven and let cook for two hours. Every 40 minutes, baste the duck legs with the fatty golden liquid it produced while cooking.
  • Once the two hours is up, remove all the liquid from the baking dish.
  • Add the wine, balsamic vinegar and 1tbsp of duck fat to the baking dish with the duck. Put back into the oven and cook for 45 minutes. After 45 minutes, drizzle the honey on top and broil for one minute. Some broilers cook very fast, so 30 seconds might be fine, keep an eye on it so the skin doesn't burn.
  • Remove from the oven, serve with your favorite sides & enjoy.

Video

@theres.food.at.home

Slow roasted duck legs. For ingredients see full recipe button on the video 🤍.

♬ original sound – There’s food at home

Nutrition

Serving: 2g | Calories: 451kcal | Carbohydrates: 15g | Protein: 47g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 197mg | Sodium: 203mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 13g | Vitamin C: 3mg | Calcium: 31mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Course: Dinner
Cuisine: American
Servings: 2
Calories: 451
Keyword: duck legs, small portion
Like this recipe? Leave a comment below!

About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.


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Recipe Rating




7 Comments

  1. 5 stars
    WOW. Never made duck before and this was an instant classic with my family and friends. So easy, so delicious. YOU ARE THE DUCK GOD.

    1. Thank you Nicholas, I’m so happy to hear that your family and friends enjoyed this recipe as well.

  2. Hello, making this today and wondering if I need to leave uncovered in this recipe..I will cook it that way but if you can clarify so I may redo it again the correct way if it is meant to be covered. Thanks, looking forward to my dinner tonight…it sounds yummy

    1. Hi Kimberly, leave the duck legs uncovered while roasting. I hope you enjoy this recipe. Thank you.

  3. 5 stars
    Thank you great recipe! My husband enjoyed but wasn’t to fond of blackened
    Skin but he ate it all anyways. I will try a cover next time I make it. Again good recipe.

  4. 5 stars
    Very good recipe, the legs turned out tender with nice and crispy skin. Will definitely do it again!