Roasted duck legs are tender and juicy if cooked correctly. Although duck is poultry, it is considered red meat, and has a distinctly different flavor than chicken. Duck eats more like steak and is served slightly pink in the middle. There is no white meat on duck, but don’t let that scare you away. Skinless duck is actually lower in fat and calories than chicken breast. The meat is also very lean.
Is Duck Meat A Healthy Choice?
One of the main reason people will not try duck is because everyone says they are too fatty. They definitely are more fatty, but duck fat is rich in monounsaturated fat (good fat) and contains very little saturated fat. The fat is mainly in the skin and can be rendered off or removed before cooking. Personally, I feel the fat is a great asset because it bastes the duck as it cooks. As the fat melts over the meat it creates a succulent piece of meat and the skin gets crispy. Contrary to belief, Peking duck is a healthy alternative to other meats.
INGREDIENTS FOR ROASTED DUCK LEGS
- 2-4 duck legs
- salt
- pepper
- garlic powder
Let’s start by preparing the duck legs for roasting.
- Chill the duck uncovered overnight, this helps to dry out the skin and makes it easier to score the skin.
- Pat the skin dry with a paper towel.
- Score the skin before cooking, DO NOT SKIP THIS STEP! I used a fork to poke holes in the skin, you can also use a skewer.
TIP: Scoring the skin to make roasted duck legs is imperative to a delicious tender piece of duck. The reason for scoring is to let the fat drain out easily without soaking the meat while cooking.
You can use whatever spices you like. I sprinkled salt, pepper and garlic powder on both sides of the duck legs and then gently rub them in. You do not need to add any oil or butter to the skin because there is plenty of fat in the skin already. Place the duck legs in the refrigerator for 1-2 hours.
Preheat the oven to 375 degrees.
Line a baking tray with parchment paper and put the duck legs skin side up. Cook for 15 minutes, flip them and cook another 15 minutes, then flip them one last time and cook another 20 minutes. They should be skin side up on the last flip. Roasted duck legs take about 50 minutes total time to cook. Internal temperature should be 165 degrees Fahrenheit.
Once the duck legs have finished roasting cover and let them rest for at about 10 minutes. Pair it with your choice of vegetables and enjoy. Who knows, maybe roasted duck legs will be your new Thanksgiving meal.