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Roasted duck leg with potatoes on a white plate.
Victoria Haneveer

Easy Roast Duck Legs with Potatoes

Juicy duck leg and roasted potatoes make a perfect partnership, and this is a really easy recipe to follow. Add some snow peas, broccoli or green beans to round out the meal, or perhaps a Greek salad.
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Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings: 2
Course: Entree
Ingredients Method Notes

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
 

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Flip the duck legs over.
  4. Take the pan off the heat.
  5. Arrange the potatoes around the duck legs.
  6. Add thyme and grind some salt and black pepper over.
  7. 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.
  8. Discard the thyme and serve.

Notes

Timing is approximate: allow about 5 to 10 minutes to sear, then 1½ to 2 hours in the oven. The displayed cooking time allows 10 minutes searing plus 2 hours roasting; 15 minutes prep gives a total of up to 2 hours 25 minutes.
Duck legs vary in size. Check the meat away from bone with a thermometer and continue cooking gently if it needs longer to get tender.
Refrigerate promptly, covered; eat within 3 to 4 days. Freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C). The skin and potatoes will soften during storage.