Tender Slow-Cooked Duck Legs with Herbed Aromatics
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat35gram
Protein30gram
Ingredients
- Duck legs (preferably skin-on and bone-in) - look for fresh, firm, and pale pink skin with no unpleasant odor2 pieces
- Salt - use fine kosher salt or sea salt for even seasoning1 tsp
- Freshly ground black pepper0.5 tsp
- Garlic cloves - fresh and firm, avoid any with spots or sprouting3 cloves
- Fresh thyme sprigs - choose bright green and fragrant sprigs3 branches
- Olive oil - extra virgin for richer flavor2 tbsp
- Chicken or vegetable broth - low sodium to control saltiness250 ml
- Onion - medium, firm, and unblemished1 piece
This recipe guides you through slow cooking duck legs until they are tender, juicy, and full of flavor. By cooking the duck legs slowly at a controlled temperature, the meat becomes irresistibly soft and falls off the bone, perfect for a comforting dinner. The ingredients cost approximately $12 / €11 / £9 / ₹900. The dish is roughly 450 kcal per serving. It suits omnivorous diets and requires medium-level cooking skills. Preparing and cooking the duck legs takes about 3 hours total, mostly hands-off time. Safety is emphasized with recommended internal temperatures and cross-contamination tips to ensure a delicious and safe meal.
Preparation instructions
Preheat the oven and prepare the duck legs
1Preheat your oven to 150°C (302°F). Pat the duck legs dry with paper towels to remove excess moisture—this helps the skin crisp up later. Season both sides generously with salt and pepper.
Sear the duck legs to develop flavor
2Heat olive oil in a heavy, oven-proof skillet or Dutch oven over medium-high heat. Place the duck legs skin-side down and sear for about 6-8 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. This step seals the juices and adds depth to the flavor.
Add aromatics and broth
3Remove the skillet from heat. Add garlic cloves, thyme sprigs, and sliced onion around the duck legs. Pour the broth into the pan, being careful not to pour directly over the skin to maintain crispness.
Slow cook the duck legs in the oven
4Cover the skillet with a lid or foil and place it in the preheated oven. Cook the duck legs slowly for 2 to 2.5 hours until the meat is very tender and pulls away easily from the bone. You can check tenderness with a fork carefully.
Check internal temperature and finish
5Use a meat thermometer to ensure the duck leg reaches a safe internal temperature of at least 74°C (165°F). If you prefer crispier skin, remove the lid and broil the duck legs for 3-5 minutes but watch closely to prevent burning.
Rest and serve
6Let the duck legs rest for 5 minutes before serving. This allows juices to redistribute, ensuring moist and tender meat.
Cooking Tips
1To avoid cross-contamination, always wash your hands, utensils, and surfaces thoroughly after handling raw duck.
2You can substitute chicken broth with vegetable broth or even white wine for different flavor profiles.
3If you don't have fresh herbs, dried thyme can be used, but use less (about 1 tsp) as dried herbs are more concentrated.
4For extra flavor, marinate duck legs in olive oil, garlic, and herbs overnight in the refrigerator before cooking.
5Use a thermometer for best results to ensure the duck is fully cooked and safe to eat.
Equipment Needed
- Oven
- Oven-proof skillet or Dutch oven
- Tongs
- Meat thermometer
- Knife and cutting board
- Foil or lid for covering
Shopping List
- [ ] Duck legs (2 pieces) - approx. $8. Choose fresh, skin-on, and preferably organic if available.
- [ ] Garlic (3 cloves) - approx. $0.30. Fresh, firm, and dry.
- [ ] Fresh thyme (3 sprigs) - approx. $1. Select bright green sprigs without wilting.
- [ ] Olive oil (2 tbsp) - approx. $0.50. Use extra virgin for best flavor.
- [ ] Onion (1 medium) - approx. $0.50. Choose firm with dry skin.
- [ ] Chicken or vegetable broth (250 ml) - approx. $1. Low sodium option preferred.
Total estimated cost: $11.80
FAQ
What is the safe internal temperature for duck legs?
Duck legs should reach an internal temperature of at least 74°C (165°F) to be safe to eat according to food safety guidelines.
Can I use a slow cooker instead of an oven?
Yes, you can slow cook duck legs in a slow cooker at low heat for about 4-5 hours until tender, but searing before slow cooking is recommended for better flavor and texture.
How do I achieve crispy skin on slow-cooked duck legs?
After slow cooking, remove the cover and broil the duck legs in the oven for 3-5 minutes to crisp the skin. Watch closely to prevent burning.
Can I prepare this recipe ahead of time?
Absolutely! Slow-cooked duck legs taste even better the next day. Store cooked duck legs in the refrigerator for up to 3 days and reheat them gently before serving.
Can I substitute duck legs with chicken thighs in this recipe?
Chicken thighs can be used as a substitute. Adjust cooking time to about 1.5 hours at the same temperature, and ensure internal temperature reaches 74°C (165°F).