Honey glazed boiled duck leg served on a white plate with herbs

Honey-Glazed Boiled Duck Leg - Tender and Juicy Delight

Name: Honey-Glazed Boiled Duck Leg - Tender and Juicy Delight
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 2
Cuisine: French-inspired
Ingredients: 2 pieces Duck leg - choose fresh, firm skin and meat, preferably organic if available; 1.5 liters Water; 1 tbsp Salt; 3 pieces Garlic cloves - peeled and crushed, choose firm, fresh garlic; 2 pieces Bay leaves - dried or fresh; 10 pieces Black peppercorns; 3 tbsp Honey - preferably raw or organic for the best flavor; 2 tbsp Soy sauce - low sodium if possible; 1 tbsp Olive oil or duck fat for glazing

Home Page / Boiling Recipes / How to Boil Duck - Cooking Guide

easy

55 min

Nutritional value per serving

Calories450kcal

Carbs10gram

Fat35gram

Protein30gram

Ingredients

Quantity

Duck leg - choose fresh, firm skin and meat, preferably organic if available2 pieces
Water1.5 liters
Salt1 tbsp
Garlic cloves - peeled and crushed, choose firm, fresh garlic3 pieces
Bay leaves - dried or fresh2 pieces
Black peppercorns10 pieces
Honey - preferably raw or organic for the best flavor3 tbsp
Soy sauce - low sodium if possible2 tbsp
Olive oil or duck fat for glazing1 tbsp

Discover how to make tender, juicy honey-glazed boiled duck leg with this simple, foolproof recipe. Using accessible ingredients and easy methods, you'll enjoy a beautifully cooked duck leg with a lovely honey glaze. This recipe costs approximately $7 / €6.5 / £5.5 / ₹550 for the ingredients, delivers about 450 kcal per serving, and is suitable for those following a balanced diet. With a difficulty rating of easy, it takes around 1 hour and 20 minutes from start to finish, including boiling and glazing times. This method ensures the duck is fully cooked and delicious every time.

Preparation instructions

Prepare the broth for boiling

1In a large pot, add 1.5 liters of water. Add salt, garlic cloves, bay leaves, and black peppercorns. Bring the mixture to a gentle boil over medium-high heat. This will infuse flavor into the duck as it boils.

Add the duck legs to the boiling broth

2Carefully place the duck legs into the boiling broth. Reduce heat to a gentle simmer, not a rolling boil, to keep the meat tender. Cover the pot but leave a small gap for steam to escape. Simmer for 45 minutes. This slow simmer will cook the duck leg evenly and lock in juices.

Check for doneness and safety

3After 45 minutes, check the internal temperature of the duck legs using a meat thermometer inserted into the thickest part of the leg, avoiding bone. The safe internal temperature for duck is 74°C (165°F). If it hasn't reached this temperature, simmer for an additional 10 minutes and re-check.

Remove the duck legs and dry

4Once cooked to a safe temperature, carefully remove the duck legs from the broth and pat dry with paper towels. Dry skin helps the honey glaze adhere and caramelize better during glazing.

Prepare the honey glaze

5In a small bowl, mix honey, soy sauce, and olive oil or duck fat until well combined. This sweet and salty glaze will give a beautiful shine and delicious flavor.

Glaze the duck legs

6Heat a non-stick skillet or oven-safe pan over medium heat. Place the duck legs skin-side down and brush half the honey glaze over the skin. Cook for 3-4 minutes until the skin is golden and slightly caramelized.

Glaze the other side and finish cooking

7Flip the duck legs, brush the remaining honey glaze over the other side, and cook for another 3-4 minutes. This step will build up a beautiful, sticky glaze and rich color.

Rest before serving

8Remove the duck legs from the pan and let them rest on a plate for 5 minutes. Resting helps juices redistribute for moist, flavorful meat.

Cooking Tips

1Use a meat thermometer to ensure the duck is safely cooked to at least 74°C (165°F). This prevents both undercooking and overcooking.

2Avoid cross-contamination by using separate cutting boards and utensils for raw duck and ready-to-eat ingredients.

3If you prefer crispy skin, finish the duck under a hot broiler for 2-3 minutes after glazing, watching carefully to prevent burning.

4Substitute honey with maple syrup or agave for a different but still delicious glaze.

5Reserve the broth used for boiling and strain it. It can be used later as a flavorful base for soups or sauces.

Equipment Needed

Large pot
Meat thermometer
Non-stick skillet or oven-safe pan
Tongs
Small bowl
Basting brush
Paper towels

Grocery Shopping List

[ ] Duck leg (2 pieces) - Approx. $6.00 / €5.50 / £4.80 / ₹480. Look for firm, fresh skin and meat.
[ ] Garlic cloves (3) - Approx. $0.30 / €0.25 / £0.20 / ₹25. Choose firm, plump cloves.
[ ] Bay leaves (small pack) - Approx. $1.00 / €0.90 / £0.80 / ₹80. Dried leaves have longer shelf life.
[ ] Black peppercorns (small pack) - Approx. $1.50 / €1.40 / £1.20 / ₹120. Freshly ground provides best flavor.
[ ] Honey (small jar) - Approx. $3.00 / €2.70 / £2.50 / ₹240. Prefer raw or organic.
[ ] Soy sauce (small bottle) - Approx. $2.00 / €1.80 / £1.50 / ₹160. Use low sodium if possible.
[ ] Olive oil or duck fat (small bottle) - Approx. $4.00 / €3.50 / £3.00 / ₹320. Look for extra virgin olive oil.

Total Approximate Cost: $17.80 / €15.65 / £14.00 / ₹1425

FAQ

Is it safe to boil duck leg instead of roasting?

Yes, boiling duck leg in a flavorful broth and then glazing it is a safe and effective method to cook it thoroughly and keep the meat tender and juicy.

What internal temperature ensures duck leg is safe to eat?

Duck leg should reach an internal temperature of at least 74°C (165°F) to be safe for consumption. Use a meat thermometer to check this.

Can I prepare this recipe without a meat thermometer?

While a thermometer ensures safety, you can check if the duck is done by piercing the thickest part; the juices should run clear, not pink or bloody. However, using a thermometer is highly recommended.

How do I store leftovers safely?

Let the cooked duck legs cool, then store them in an airtight container in the refrigerator. Consume within 2-3 days. Reheat thoroughly before eating.