Recipe for duck legs in the oven
Christmas is synonymous with duck, but while Christmas “only lasts until Easter,” duck fortunately is something that works all year round! However, it is rare to have a whole roast duck on the menu – we usually “settle” for the legs, and duck legs can be prepared in many fantastic ways.
For example, they can be roasted in the oven, cooked sous vide, or confit (a real French classic).
Here I have chosen a pretty standard version of duck legs, namely oven-roasted.
But – if you follow this recipe, you certainly shouldn’t be afraid of fat (although many are, especially in January). Here, I use the melted duck fat to baste the legs. This makes the skin extra delicious and crispy.
It comes HIGHLY recommended! And I’ve heard that it only starts making you gain weight tomorrow.
Buy delicious duck legs from our sponsor Mr. Beef here.
Oven-roasted duck legs recipe
Duck Legs in the Oven
Equipment
- Oven
- Ovenproof dish
Ingredients
- 2 pcs. Duck Leg
- 14 gram Rapeseed Oil Or another neutral oil
- Salt
- Pepper
- Fresh thyme
- 2 cloves Garlic
Instructions
- Start by drying the duck legs thoroughly with a clean tea towel.
- Season the legs with salt, pepper, and thyme.
- Grease an ovenproof dish with oil and add garlic (optionally also potatoes / root vegetables) to the dish. Leave the garlic in their skins. This protects them from the heat and ensures you get delicious, sweet, and soft garlic cloves.
- Place the dish in the oven at 175 degrees Celsius (347 degrees Fahrenheit) in a conventional oven for 75 minutes. Baste the legs with their own fat a couple of times during the cooking time. The fat helps give a crispy and delicious piece of meat and skin.