Slow Roast Duck Legs Recipe

Slow roast duck legs served on cabbage with roast potatoes and balsamic gravy.

Slow Roast Duck Legs Recipe

Many people consider duck intimidating to cook with, but these foolproof slow-roasted duck legs prove otherwise. The perfect small-scale roast for two people or easily scaled for a dozen, providing your oven is big enough.

Course Main Course

Cuisine British

Keyword roast duck legs, slow cooking duck legs, slow roast duck legs

Prep Time 5

Cook Time 3

Total Time 3 5

Servings Servings

Calories 274kcal

Author Brian Jones

Ingredients

2 Duck legs
1 teaspoon Coarse Sea Salt
½ Black Pepper
250 ml Chicken Stock 1 Cup
2 tablespoon Balsamic Vinegar
½ tablespoon Honey
½ tablespoon Cornflour Cornstarch in the US

Instructions

Heat your oven to 130°C or 265°F.
Dry the duck legs as well as you can, then rub them all over with the sea salt and black pepper.
Place the duck in a roasting tin or baking dish that is just a little larger than the duck legs and cook them for 2½ hours, basting the duck legs with the fat that is rendered from it 2 or 3 times throughout the cooking process.
Mix together the chicken stock, balsamic vinegar and honey.
After 2½ hours, turn the oven to fan mode at 200°C or 400°F.
Remove the duck pan and drain all but a scant covering of oil from the duck roasting pan.
Pour in the chicken stock mix and return to the oven; cook for a final 30 minutes.
Remove from the oven and set aside the duck legs.
Mix the cornstarch with a tablespoon of the cooking liquid, then stir it back through the liquid to thicken for a minute or so.

Nutrition