Roast duck leg recipes

This is one of those leave 'em and love 'em meals. For all the ease of express-style food, there is a lot to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend supper than the answer to your everyday exhaustion issues. You don't need much alongside, perhaps a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter…

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

An easy way to roast duck legs that is a lot like duck confit. Roasting duck legs like this will give you tender meat and crisp skin.

These exquisite roasted duck legs with black pepper sauce are great for either daily or special meals. They can be put on both Asian and Western dinner tables.

To roast duck legs: Roast at 375 for about an hour covered in foil then broil for a few minutes:

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

Hoisin Glazed Duck Legs is an easy recipe take on Peking Duck. Serve with steamed flour tortillas or just as is over rice.

The tasty ingredients! Duck confit is one of those recipes that sounds very scary to make or will take hours of preparation and work. However, it is VERY simple and as long as you do not tell anyone else that it is very easy- you appear to be the great host and chef 😉 Most […]

This was a big hit with the Dish team. They loved the combination of meltingly tender duck, juicy figs, zesty orange and a rich marsala sauce.

Fruit is a great foil to the richness of duck. Oranges, figs and apples are all traditional partners, but grapes also work incredibly well. The result is crispy duck skin with a sweetly delicious sauce in this seasonal dish from Lucas Hollweg. It's quick to prepare and perfect for dinner with friends. Angela Hartnett serves this recipe with potatoes roasted in duck fat for Nick Grimshaw and guest Sandi Toksvig on episode 4, season 6 of Dish, the Waitrose podcast. To start, there’s a Days…