Garlic-Thyme Tallow Roasted Duck Legs

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 legs  ·  prep 10 min  ·  cook 1 hr 30 min  ·  total 1 hr 40 min  ·  difficulty hard

Duck legs are slow-roasted until tender, then briefly broiled to crisp the skin. A simple garlic, thyme, and tallow rub perfumes the meat and yields a rich pan jus.

Per leg

373.5 g per leg

Ingredients

• 700 g duck legsDuck, Young duckling, domesticated, White Pekin, leg, meat and skin, bone in, cooked, roasted
• 6 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black
• 8 g garlicGarlic, Raw
• 1 g thyme
• 30 g tallowFat, Beef tallow

Method

1. Preheat the oven to 325°F. Set a wire rack over a rimmed baking sheet.
2. Pat the duck legs dry thoroughly. With a sharp knife, lightly score the skin in a shallow crosshatch pattern without cutting into the meat.
3. Mince the garlic. In a small bowl, mix the garlic, thyme, salt, black pepper, and 15 g of the tallow into a paste.
4. Rub the paste all over the duck legs, working some under any loose skin and over the meat. Place the legs skin-side up on the rack. Dot the remaining 15 g tallow on the baking sheet beneath the rack to melt as it heats.
5. Roast for 75 minutes. Spoon some of the rendered fat over the legs, then continue roasting for 10 to 15 minutes more, until the joints move freely and an instant-read thermometer reads about 175°F in the thickest part.
6. Switch the oven to broil. Broil the legs skin-side up for 5 to 6 minutes, until the skin is deeply golden and crisp.
7. Rest the duck legs for 5 minutes on the rack, then serve with some of the pan drippings spooned over.

Tips

• For extra-crisp skin, season the legs and refrigerate them uncovered for 1 to 12 hours before cooking to dry the surface.
• Save the rendered fat; it can be used to roast other meats or vegetables in future dishes.
• Broilers vary; watch closely during the final minutes and pull the pan as soon as the skin is evenly blistered.