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Herb-Roasted Duck Leg with Garlic Baby Potatoes

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Crispy herb-roasted duck leg infused with garlic, rosemary, and thyme, served alongside golden baby potatoes roasted to perfection. A rich, elegant dish ideal for special occasions or refined holiday dinners.

Ingredients

Scale
  • 2 duck legs (thigh and drumstick attached)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup white wine (or chicken broth)
  • 1 lb baby potatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chopped parsley
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Pat the duck legs dry with paper towels.
  2. In a small bowl, combine olive oil, thyme, rosemary, minced garlic, salt, pepper, and Dijon mustard.
  3. Rub the herb mixture all over the duck legs.
  4. Place duck legs skin-side up in a cast iron skillet or baking dish. Pour white wine or chicken broth into the pan.
  5. Roast the duck uncovered for 1 hour, basting once halfway through with pan juices, until the skin is crispy and golden.
  6. Meanwhile, preheat a separate oven to 400°F (200°C).
  7. Toss baby potatoes in olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
  8. Roast potatoes for 30–35 minutes, flipping halfway through, until golden and crispy.
  9. Plate each duck leg with a serving of roasted potatoes. Spoon over pan juices and garnish with chopped parsley.

Notes

  • For extra crispiness, score the duck skin before roasting to help render the fat.
  • White wine adds depth, but chicken broth works well for a non-alcoholic option.
  • Let the duck rest for 5 minutes before serving to keep it juicy.

Nutrition

Keywords: roast duck leg, herb roasted duck, garlic baby potatoes, French dinner, holiday duck recipe

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