Crispy Baked Duck Legs (easy one pan meal)

Duck legs don't have to be hard to make, but they do need to be crispy. Get dinner on the table with just three ingredients and one pan.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Low Lactose

Keyword crispy duck legs, one pan meal

Prep Time 15

Cook Time 1 30

Servings

Calories 514kcal

hearty herbs such as thyme, rosemary, marjoram, oregano, and/or sage fresh or dried

Preheat oven to 350 degrees F;
Score duck with 3 slashes through the skin. Season with salt and pepper. For me this is about 1/2 tsp of salt and 1/4 tsp of pepper per duck leg.
Heat a pan over medium heat and put the duck legs in the pan skin side down. Sear for 3-5 minutes until browned and the legs start to release some fat.
Remove pan from heat. Add potatoes and coat with the duck fat in the pan. Season with salt and pepper. (You may need to remove duck legs from the pan if that makes it easier to stir the potatoes.)
Nestle the duck legs into the center of the pan. Put in the oven and cook for an hour and a half or until the duck legs are golden brown and crispy.

These duck legs are not fall off the bone tender. They are chewy due to the dry heat method from baking.
Duck legs that are about 1/2 pound each will take approximately 1 hour 30 minutes to become golden brown and crispy. If you have larger duck legs, continue cooking until they are the color you desire. You can also raise the temperature to 375 degrees F if you'd like the legs to cook quicker. However, they need at least 1 hour 30 minutes in the oven to become tender enough to eat.
Don't worry if your pan is crowded with food. The potatoes and duck will shrink as they cook.