Roast Duck Leg with Potatoes
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These roast duck legs with potatoes cook together with fresh thyme and simple seasoning. The potatoes roast in the rendered duck fat, while the skin browns and the meat cooks until tender.
This is a dinner for two with a short ingredient list. It uses a sear before roasting, unlike my separate rosemary duck-leg recipe, which starts directly in the oven.
Roast Duck Legs with Potatoes at a Glance
Prep: 15 minutes
Sear: About 5 to 10 minutes
Roast: About 1½ to 2 hours
Total: About 1 hour 55 minutes to 2 hours 25 minutes
Servings: 2
Main ingredients: Duck legs, potatoes and thyme
Why You’ll Love It
- Potatoes flavored by duck fat: They cook around the legs in the roasting pan.
- Few ingredients: Thyme, salt and pepper are enough to season the dish.
- Two-person dinner: The quantities are easy to plan around.
- Two distinct textures: Tender duck meat contrasts with browned skin and potatoes.
Roast Duck Legs with Potatoes Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Duck legs: Use fully thawed legs. Similar sizes help them cook evenly.
- Potatoes: Cut into even chunks or halve small potatoes. Large pieces take longer to soften.
- Thyme: Fresh sprigs flavor the pan; discard the stalks before serving.
- Salt and pepper: Season the duck and potatoes. You don’t need added oil because the duck releases fat.
How to Make Roast Duck Legs with Potatoes
The full instructions with weights and measurements are in the recipe card below.
- Sear: Brown the duck skin in a pan suitable for stovetop use.
- Arrange: Set the legs skin-side up and add the potatoes and thyme.
- Roast: Turn the potatoes occasionally and check the thickest duck meat away from bone.
- Serve: Discard the thyme stalks and serve when the duck is tender.
Equipment
- Ovenproof skillet: Use a large pan approved for both stovetop searing and the stated oven temperature.
- Chef’s knife: Cut the potatoes evenly.
- Cutting board: For preparing the potatoes.
- Measuring cups and spoons: For seasoning and any variation you add.
A food thermometer checks the duck away from bone. Never put glass bakeware on the stovetop.
Tips for the Best Roast Duck Legs with Potatoes
- Check your pan: Sear only in cookware approved for stovetop use. If necessary, sear in a skillet and transfer the duck and rendered fat to an ovenproof dish.
- Leave the skin exposed: Keep the duck skin-side up during roasting.
- Check doneness and tenderness: The duck must reach at least 165°F (74°C), and the leg meat should also be tender.
- Watch the potatoes: Stir them occasionally and cover loosely if they brown before the duck is ready.
Substitutions and Variations
- Different herbs: Rosemary can replace thyme if you prefer its stronger flavor.
- Other vegetables: Add carrot or parsnip chunks cut to a similar size. Softer vegetables need less time.
- Five-spice: A small amount gives a different seasoning direction.
- Gluten-free and dairy-free: The base ingredients contain neither gluten nor dairy; check any added seasoning blend.
Serving Suggestions
A Greek salad or a green vegetable balances the richness. Stewed red cabbage is another good choice.
How to Store Roast Duck Legs with Potatoes
- Refrigerate: Refrigerate promptly, covered; eat within 3 to 4 days.
- Freeze: Freeze for up to 2 months for best quality. The potatoes and skin will soften.
- Reheat: Thaw in the refrigerator and reheat in the oven to 165°F (74°C).
Roast Duck Legs with Potatoes FAQs
Usually not. The legs release fat as the skin cooks. Use a suitable pan and moderate heat to render it without scorching.
Yes, if you use a larger pan or separate pans so the legs and potatoes aren’t crowded. Check each leg for doneness.
Duck legs may need more time to get tender even after reaching a safe temperature. Continue cooking, watching the potatoes and covering loosely if needed.
Easy Roast Duck Legs with Potatoes
Ingredients
- 2 duck legs
- 1 pound potatoes (450g, halved or cut into even chunks)
- 4 sprigs fresh thyme
- Salt and black pepper, to taste
Method
- Preheat the oven to 400 degrees F (200 degrees C).
- Use a roasting pan approved for stovetop use or an ovenproof skillet. Sear the duck legs skin-side down over medium heat until the skin is golden and some fat has rendered, about 5 to 10 minutes. Don’t put glass bakeware on the stovetop.
- Flip the duck legs over.
- Take the pan off the heat.
- Arrange the potatoes around the duck legs.
- Add thyme and grind some salt and black pepper over.
- Roast skin-side up for about 1½ to 2 hours, turning the potatoes occasionally. The thickest part of the duck, away from bone, must reach at least 165°F (74°C), and the meat should be tender. Check the potatoes and cover loosely if they brown too quickly.
- Discard the thyme and serve.
Notes
More Recipes to Try
- Roasted duck legs with rosemary use a separate oven-only method.
- More duck recipes offer other ways to cook it.
Duck legs and potatoes make a satisfying dinner without a long list of ingredients. Add a green side and let the thyme and duck fat flavor the pan.
