Tender Honey-Glazed Slow Cooked Duck Legs
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat32gram
Protein30gram
Ingredients
- Duck legs (preferably with skin)2 pieces
- Honey (choose a mild/tasteful variety)3 tbsp
- Soy sauce (or tamari for gluten-free)2 tbsp
- Garlic cloves, minced (fresh is best)3 pieces
- Fresh ginger, minced1 tbsp
- Black pepper, freshly ground1 tsp
- Saltto taste n/a
- Olive oil or duck fat for searing1 tbsp
- Water or chicken broth (for slow cooking)1/2 cup
This recipe teaches you how to slow cook duck legs to tender, fall-off-the-bone perfection while glazing them with a sweet and savory honey glaze. Slow cooking allows the meat to become tender and juicy, while the honey glaze caramelizes for a beautiful, flavorful finish. The ingredients are simple and affordable, and the process is beginner-friendly with safety tips to ensure your duck is perfectly cooked and safe to eat. The total cost of ingredients is approximately $15 USD, 14 EUR, 12 GBP, or 1200 INR. Each serving contains around 450 kcal. This recipe is moderately easy for beginners and takes about 4 hours to prepare and cook in total.
Preparation instructions
Prepare the Duck Legs
1Pat the duck legs dry with paper towels. This will help achieve a nice sear later and reduce excess moisture. Season both sides with salt and freshly ground black pepper.
Sear the Duck Legs
2Heat olive oil or duck fat in a skillet over medium-high heat. Place duck legs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. Searing locks in flavor and improves texture.
Prepare the Honey Glaze
3In a bowl, combine honey, soy sauce, minced garlic, and minced ginger. Stir well to mix all ingredients.
Slow Cook the Duck
4Transfer seared duck legs to a slow cooker or a heavy covered pot. Pour the honey glaze over the duck legs. Add 1/2 cup water or chicken broth to the bottom to keep the meat moist. Cook on low for 3 to 4 hours. The slow cooking will render the fat and make the meat tender.
Check for Doneness
5The duck legs are done when the internal temperature reaches a safe minimum of 74°C (165°F) as measured with a meat thermometer in the thickest part avoiding bone. The meat should be tender and pull away easily from the bone.
Optional Glaze Finish
6If you want a more caramelized glaze, after slow cooking, preheat your oven's broiler. Transfer duck legs to a baking sheet and brush with additional honey glaze. Broil for 2-3 minutes until bubbly and golden. Watch carefully to prevent burning.
Serve and Enjoy
7Let the duck legs rest for a few minutes before serving. This allows juices to redistribute for juicier meat.
Cooking Tips
1Use a meat thermometer to ensure the duck legs reach at least 74°C (165°F) internal temperature to guarantee safety.
2Do not reuse utensils or plates that touched raw duck on cooked food to avoid cross-contamination.
3If you do not have a slow cooker, you may use a covered ovenproof pot and cook at 150°C (300°F) for approximately 3 hours.
4Leftover duck meat can be stored in the refrigerator for up to 3 days in an airtight container.
5For extra flavor, marinate duck legs overnight in the honey glaze before cooking.
Equipment Needed
- Slow cooker or heavy ovenproof pot with lid
- Skillet or frying pan for searing
- Meat thermometer
- Mixing bowl
- Spoon or spatula
- Baking sheet (if finishing under broiler)
Grocery Shopping List
- [ ] Duck legs (about 2 pieces) — ~$10. When choosing, pick legs with firm, unbruised skin and a good layer of fat.
- [ ] Honey — ~$3. Select a mild-flavored honey to best complement the duck.
- [ ] Soy sauce — ~$2. Pick a regular or gluten-free tamari if you prefer.
- [ ] Fresh garlic (1 bulb) — ~$0.50. Choose firm bulbs without sprouting.
- [ ] Fresh ginger root — ~$0.50. Look for firm, smooth roots without wrinkles or mold.
- [ ] Black pepper — ~$1 if needed. Freshly ground is preferred.
- [ ] Salt — usually already in pantry.
- [ ] Olive oil or duck fat — ~$2, you only need a tablespoon, so cost here is minimal.
Total approximate cost: $15
FAQ
How do I know when my duck legs are fully cooked?
Use a meat thermometer to check that the internal temperature has reached at least 74°C (165°F). The meat should be tender and easily pull away from the bone.
Can I cook duck legs without a slow cooker?
Yes, you can use a heavy ovenproof pot with a lid and cook in the oven at 150°C (300°F) for about 3 hours until tender.
Is it safe to eat duck cooked medium rare?
No, poultry like duck should always be cooked to a minimum internal temperature of 74°C (165°F) to ensure all harmful bacteria are killed.
Can I prepare the honey glaze in advance?
Yes, you can mix the honey glaze ingredients ahead of time and refrigerate for up to 24 hours before cooking.
How do I avoid cross-contamination when handling raw duck?
Use separate cutting boards and utensils for raw duck and wash hands thoroughly after handling. Do not use the same plates that held raw duck for cooked duck unless they have been washed.