Succulent Slow-Cooked Duck Leg – Quick & Easy Recipe
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat35gram
Protein30gram
Ingredients
- Duck legs (skin on) - choose fresh, firm legs with no discoloration or off-smell for best quality2 pieces
- Salt - use fine sea salt for even seasoning1.5 teaspoons
- Black pepper - freshly ground for best flavor1 teaspoon
- Garlic cloves - peeled and lightly crushed to release aroma3 pieces
- Fresh thyme - whole sprigs for infusion during cooking3 sprigs
- Olive oil - extra virgin preferred for flavor2 tablespoons
- Chicken or vegetable broth - low sodium to control saltiness200 ml
- Optional: Orange zest - for a fresh citrus note1 teaspoon
This recipe guides you through a foolproof, quick and easy way to slow cook duck legs until they're tender, juicy, and full of flavor. The slow cooking method ensures the meat becomes incredibly soft and easily pulls away from the bone, perfect for an impressive but simple dinner. The total cost of ingredients is approximately $10 / €9 / £8 / ₹800, making it affordable. Each serving provides around 450 kcal, suitable for a standard omnivore diet. The recipe complexity is easy to medium and total time is about 2.5 hours, mostly hands-off cooking allowing you to prepare other dishes or relax. Food safety is emphasized with clear internal temperature targets. Enjoy delicious slow-cooked duck legs that will impress your family and friends!
Preparation instructions
Prep the duck legs and season
1Pat the duck legs dry with paper towels to ensure crispy skin later. Season both sides generously with salt and black pepper. This step enhances the meat’s natural flavors and helps in browning.
Brown the duck legs
2Heat olive oil in a heavy-bottomed pan or Dutch oven over medium heat. Place the duck legs skin-side down and cook for about 5-7 minutes until the skin is crispy and golden brown. This seals in the fat and adds flavor. Flip and quickly brown the other side for 2 minutes. Remove duck legs and set aside.
Add aromatics and broth
3In the same pan, add crushed garlic and thyme sprigs, sauté for 1 minute to release scents. Pour in the broth, scraping the bottom of the pan to loosen browned bits, which adds depth to the sauce.
Slow cook the duck legs
4Return duck legs to the pan, skin-side up. Cover with a tight-fitting lid and reduce heat to low. Let cook gently for 1 hour 30 minutes. Alternatively, transfer everything to a slow cooker set to low and cook for the same time. Slow cooking tenderizes the meat intensively.
Finish and check doneness
5Duck legs are done when meat is tender and falling off the bone. Insert a meat thermometer into the thickest part (without touching bone); it should read at least 74°C (165°F) for safety. If you like crispy skin, you can place the legs under a hot broiler for 3-5 minutes after slow cooking.
Cooking Tips
1Remove as much fat from the pan after browning duck legs if you prefer leaner dish or save the rendered duck fat for roasting potatoes later.
2If you don’t have fresh herbs, dried thyme can be used – use about 1 teaspoon and add it with the broth.
3To avoid cross-contamination, use separate cutting boards and utensils for raw duck and other ingredients and wash your hands thoroughly after handling raw meat.
4Leftovers can be stored in the refrigerator for 2 days in a sealed container.
Equipment
- Heavy-bottomed pan or Dutch oven with lid
- Meat thermometer
- Tongs
- Stove or slow cooker
- Paper towels
- Knife and cutting board
Shopping List
- [ ] Duck legs (2 pieces) - approx. $7.00 - Choose fresh with firm texture and no odor.
- [ ] Salt (1.5 tsp) - approx. $0.10 - Fine sea salt is preferable.
- [ ] Black pepper (1 tsp) - approx. $0.20 - Freshly ground for better flavor.
- [ ] Garlic cloves (3 pieces) - approx. $0.30 - Look for firm, plump cloves.
- [ ] Fresh thyme (3 sprigs) - approx. $1.00 - Choose bright green sprigs.
- [ ] Olive oil (2 tbsp) - approx. $0.50 - Extra virgin for best taste.
- [ ] Chicken or vegetable broth (200 ml) - approx. $0.90 - Low sodium to control salt.
Total approximate cost: $10.00
FAQ
Can I use frozen duck legs for this recipe?
Yes, but make sure to thaw them completely in the refrigerator overnight before cooking to ensure even cooking and safety.
How do I know the duck legs are fully cooked?
You can check doneness by inserting a meat thermometer into the thickest part of the leg. It should read at least 74°C (165°F) which is the safe internal temperature for poultry. The meat should also be tender and fall off the bone.
Can I cook duck legs in a slow cooker instead of on the stove?
Absolutely! Use the same ingredients, brown the legs first for best flavor, then place in a slow cooker on low heat for 1.5 to 2 hours until tender.
What if I want crispier skin after slow cooking?
After slow cooking, you can place the duck legs under a hot broiler for 3-5 minutes, watching closely to avoid burning, to crisp up the skin.
Are there any good side dishes to serve with slow-cooked duck legs?
Mashed potatoes, roasted vegetables, or a fresh green salad complement slow-cooked duck perfectly and balance the richness.