Roasted Duck Legs

4.78 from 9 votes

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 Time10

Cook Time2

Course: Dinner

Cuisine: French

Keyword: duck legs, small portion

Servings:

Author: August DeWindt

Ingredients

2 duck legs Duck should have a lot of fat on it
1 tsp Kosher Salt
1/4 tsp Fresh cracked black Pepper to taste
1/2 tsp Garlic powder
1/2 c Red wine
1/4 c Balsamic vinegar
1 tbsp Honey

Instructions

Place the duck legs in a baking dish with the skin side up very lightly grease the baking dish. The duck will render a lot of fat. The baking dish should not be large, it should be just big enough to hold the duck legs.
Season the duck legs all over with the salt, pepper and garlic powder. Let rest for 20 min at room temp.
Place the duck legs into the oven, turn to 300 degrees and let cook for an hour and forty five minutes. No need to pre-heat the oven. Halfway through, baste the duck legs with the fatty golden liquid it produced while cooking.
Once the hour and forty five minutes is up, remove all the liquid from the baking dish. Save it on the side to use in dishes later.
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 15 minutes, turning the heat up to 375.
Baste the duck with the liquid then 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

Notes

You can also remove the duck legs when finished and bake the red wine mixture on 450 for about 10 minutes to produce a thicker sauce to top the duck with.

Nutrition