Trust me on this one. Duck confit is not worth the effort. This easy method for roasting duck legs is less greasy and gamey, and so much more flavorful than chicken. It’s not very quick-you need two or three hours- but you don’t have to do much to make something very special.
It makes a super impressive dinner to serve a whole leg with roasted potatoes and veggies.
You can also pull the meat and use it on a salad with a citrusy dressing, a pasta with garlic oil and asparagus, or even duck tacos.
Roast Duck Legs
Ingredients
- 4 whole duck legs (2-3 pounds)
- 4 tablespoons butter
- salt
Instructions
- Pat the duck legs dry with a paper towel.
- Use the tip of a knife to prick holes in the skin all over the leg, but be careful not to puncture the meat.
- Salt the legs well, then place them on skin side up on a plate and let them come to room temperature for at least 30 minutes but no more than 90.
- Use a casserole that will be a snug fit for the legs in a single layer. Melt the butter and pour it into this casserole.
- Arrange the legs in the casserole skin side up, taking care they don’t overlap.
- Place the casserole into a cold oven, and set to 300F. Do NOT preheat.
- After 90 minutes, check the duck. It should be partially submerged in fat and the skin should be starting to get crispy. Larger legs may take a bit longer to get to this stage.
- Once the skin is starting to look crispy, raise the heat to 375F. Watch it closely after ten minutes, you’re looking for a light golden brown, which will take approximately 15 minutes-20 minutes.
- Remove from the oven and lit cool 10-15 minutes.
- Remove the legs to a plate. You can serve individual legs. Or pull the meat to serve on salad, pasta, pizza, or in a sandwich.
- Reserve the duck fat in the casserole to use for the most delicious roast vegetables or fried potatoes. If not using immediately, strain it into a jar to store in the fridge.