Roasted Duck Legs with Potatoes
Duck legs roast slowly to render their own fat, which crisps the potatoes tossed in alongside. A one-pan Sunday roast with crackling skin and golden, herby potatoes.
- Total time
- 120 min
- Servings
- 4
- Calories
- 620
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat the oven to 375°F. Pat 4 duck legs dry and score the skin in a crosshatch, cutting through the fat but not the meat.
Step 2
Rub the legs all over with 1 tsp salt and 0.5 tsp pepper, then leave at room temperature for 20 minutes.
Step 3
Set the legs skin-side up in a roasting pan and roast 30 minutes, until fat has pooled in the pan and the skin blisters.
Step 4
Cut 1.5 lb potatoes into 1.5 inch chunks and toss with 1 tbsp olive oil, 0.5 tsp salt and 3 smashed garlic cloves.
Step 5
Push the legs to one side, add the potatoes to the hot duck fat with 4 herb sprigs and roast 45-50 minutes, turning once, until potatoes are golden and duck is tender.
Step 6
If the skin darkens too fast, lay a loose sheet of foil over the pan for the last 20 minutes of roasting.
Step 7
Rest the duck 10 minutes until the juices settle, then serve with the crispy potatoes from the pan.
Tools you’ll need
- roasting pan
- aluminum foil
- knife
- cutting board
- mixing bowl
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