Ingredients
- 2 raw duck legs, skin-on and bone-in
- 2 small sprigs fresh rosemary
- Salt and freshly ground black pepper, to taste
Optional Sides
- Prepared mashed potatoes
- Cooked spinach
- Prepared gravy, to serve (optional)
- Butter, for the mashed potatoes or spinach (optional)
Equipment
- Roasting pan
- Fork
- Large spoon
- Instant-read meat thermometer
Method
- Preheat the oven to 350°F (180°C / 160°C fan).
- Pat the duck legs dry with paper towels. Gently prick the skin all over with a fork, then season both sides with salt and black pepper.
- Arrange the legs skin side up in a roasting pan and add the rosemary sprigs beside them.
- Roast uncovered for about 90 minutes. The meat should be tender and the thickest part of each leg should reach at least 165°F (74°C).
- Continue cooking if the meat is still firm, checking again until tender.
- Rest the duck for 10 minutes and discard the rosemary sprigs. Meanwhile, heat your prepared mashed potatoes and spinach, stirring in butter if desired, and warm the prepared gravy if serving.
- Serve 1 duck leg per person with the sides. Spoon the gravy over the mashed potatoes.
Piercing should go through the skin and surface fat, but not go deep into the meat.
Leave a little space between the duck legs, otherwise those areas won't brown or crisp.
Baste the duck with the fat and juices in the pan a few times during cooking.
Check the temperature without touching the bone, so it's accurate.
Notes
- You can use fresh thyme instead of rosemary.
- Refrigerate leftover duck for up to 4 days or freeze for up to 3 months.