Tender and Flavorful Slow Cooked Marinated Duck Leg
Nutritional value per serving
Calories450kcal
Carbs3gram
Fat35gram
Protein30gram
Ingredients
- Duck leg (skin on) - choose fresh, well-marbled duck legs from a reputable butcher or store2 pieces
- Soy sauce - opt for a low-sodium variety for a healthier option3 tbsp
- Honey - raw or pure honey works best1 tbsp
- Garlic cloves, minced - choose firm and unblemished cloves3 pieces
- Fresh ginger, grated - select firm ginger root without mold or wrinkles1 tbsp
- Olive oil - extra virgin is preferred for flavor2 tbsp
- Ground black pepper, freshly cracked is best1 tsp
- Salt - use sea salt or kosher salt1 tsp
- Fresh thyme or rosemary sprigs (optional) - pick fresh green herbs, avoid dried if possible2 sprigs
This recipe guides you through slow cooking marinated duck leg to achieve tender, juicy, and richly flavored results. The marinade enhances the duck's natural flavor, and slow cooking ensures the meat is melt-in-your-mouth delicious. The total cost of ingredients is approximately $12/€11/£9/₹900. Each serving contains about 450 kcal, suitable for a protein-rich diet. The recipe is easy to follow, perfect for home cooks with basic skills, and takes around 3 hours including preparation and cooking time.
Preparation instructions
Prepare the Marinade
1In a mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, olive oil, black pepper, and salt. Stir well until honey dissolves and ingredients are fully mixed. This marinade will infuse rich, savory-sweet flavors into the duck leg.
Marinate the Duck Legs
2Place the duck legs in a resealable plastic bag or shallow container. Pour the marinade over the legs, ensuring they are fully coated. Add fresh thyme or rosemary sprigs if using. Seal and refrigerate for at least 2 hours, preferably overnight, turning occasionally to marinate evenly.
Preheat the Slow Cooker
3Set your slow cooker to low heat setting. Preheating helps maintain consistent temperature throughout cooking.
Slow Cook the Duck Legs
4Remove duck legs from marinade, reserving marinade for later. Place legs skin side up in the slow cooker. Pour reserved marinade over or around them. Cover with lid and cook on low for 6 hours. Slow cooking will render the fat and make the meat tender and juicy.
Check Internal Temperature
5After 6 hours, use a meat thermometer to check internal temperature of the duck legs. They should reach at least 74°C (165°F) to be safe to eat. If lower, continue cooking and check every 30 minutes.
Optional - Crisp the Skin
6If you prefer crispy skin, carefully place the cooked duck legs skin side down in a hot pan or under a broiler for 3-5 minutes until skin crisps. Watch closely to avoid burning.
Serve and Enjoy
7Let the duck legs rest for 5 minutes before serving. This allows juices to redistribute making the meat more succulent. Serve with your choice of sides such as roasted vegetables or rice.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and utensils for raw duck and other ingredients.
2Make sure to wash hands thoroughly with soap and water after handling raw duck.
3Use a digital meat thermometer for accurate internal temperature checks to ensure food safety.
4If you don't have a slow cooker, you can bake the marinated duck legs covered at 150°C (300°F) for 2.5 to 3 hours until tender.
Equipment Needed
- Slow cooker
- Mixing bowl
- Measuring spoons
- Knife and cutting board
- Meat thermometer
- Tongs or fork
- Resealable plastic bag or shallow container for marinating
Grocery Shopping List
- [ ] Duck legs (2 pieces) ~ $8.00 (Choose fresh, skin-on duck legs from a trusted source)
- [ ] Soy sauce (low-sodium preferred) ~ $2.00 (Pick a bottle with minimal additives)
- [ ] Honey (raw or pure) ~ $1.50 (Look for pure honey with no additives)
- [ ] Garlic (3 cloves) ~ $0.50 (Choose firm, fresh garlic bulbs)
- [ ] Fresh ginger root ~ $0.50 (Select firm and clean ginger)
- [ ] Olive oil (extra virgin) ~ $2.00 (Purchase a small bottle of quality extra virgin olive oil)
- [ ] Fresh thyme or rosemary sprigs (optional) ~ $1.00 (Buy fresh herbs if available)
FAQ
Can I marinate the duck legs overnight?
Yes, marinating overnight intensifies the flavor and makes the duck more tender.
What internal temperature should duck legs reach to be safe?
Duck legs should reach an internal temperature of at least 74°C (165°F) to be safe to eat.
Can I prepare this recipe without a slow cooker?
Yes, you can bake the duck legs covered at 150°C (300°F) for about 2.5 to 3 hours until tender.
How do I know if the duck is fully cooked?
Use a meat thermometer to ensure the internal temperature is 74°C (165°F). The meat should be tender and juices run clear, not pink.