A beautifully roasted duck leg glazed with aromatic herbs and garlic, served alongside crisp golden baby potatoes. This elegant dish offers a balance of rich, savory flavors with a satisfying, herbaceous finish. Ideal for special occasions or a refined holiday table, it’s a classic preparation that allows the natural flavor of duck to shine.

Why You’ll Love This Recipe

Herb-Roasted Duck Leg with Garlic Baby Potatoes is a restaurant-quality meal you can prepare at home with minimal ingredients and effort. The duck roasts to a crisp, golden skin while staying tender and juicy underneath. Paired with garlic-roasted baby potatoes, this dish delivers both elegance and comfort. Whether for an intimate dinner or a festive gathering, it’s a timeless choice that will impress any guest.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Duck:

• 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)

For the Potatoes:

• 1 lb baby potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon chopped parsley
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C). Pat the duck legs dry with paper towels to ensure the skin crisps properly.
2. In a small bowl, combine olive oil, chopped thyme, rosemary, minced garlic, Dijon mustard, salt, and pepper. Rub this mixture generously all over the duck legs.
3. Place the duck legs, skin-side up, in a cast iron skillet or oven-safe baking dish. Pour the white wine (or chicken broth) into the bottom of the dish.
4. Roast the duck uncovered for 1 hour, basting with pan juices halfway through, until the skin is golden brown and crisp and the meat is tender.
5. Meanwhile, preheat a separate baking sheet in the oven at 400°F (200°C).
6. In a mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper.
7. Spread the potatoes on the hot baking sheet and roast for 30–35 minutes, flipping once, until they are golden and crispy.
8. To serve, plate one duck leg with a portion of the garlic baby potatoes. Drizzle the duck with pan juices and garnish with chopped parsley.

Servings and timing

Servings: 2
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes

Variations

• Add citrus zest: A touch of orange or lemon zest in the herb rub brightens the flavor.
• Use different herbs: Substitute thyme and rosemary with tarragon or sage for a different aromatic profile.
• Glaze the duck: For a sweeter finish, brush the skin with a honey or balsamic glaze in the last 10 minutes of roasting.
• Add vegetables: Roast carrots or Brussels sprouts alongside the potatoes for a complete meal.
• Spice it up: Add a pinch of smoked paprika or crushed red pepper flakes to the herb mixture.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Oven: Reheat duck and potatoes at 350°F (175°C) for 15–20 minutes until warmed through.
• Skillet: Reheat in a covered skillet over low heat to maintain crisp skin.
• Microwave: Not recommended for the duck, as it will soften the crispy skin.

Freezing:
Duck legs can be frozen after roasting. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use duck breast instead of duck legs?

Yes, but adjust the cooking time—duck breast should be seared skin-side down and then roasted for a shorter time to avoid overcooking.

How do I get the duck skin really crispy?

Pat the skin very dry before roasting, and roast uncovered. A higher heat at the end of cooking (broil for 2–3 minutes) can enhance crispiness.

Can I substitute chicken for duck?

You can, but duck has a richer flavor. Use bone-in, skin-on chicken thighs for best results.

What wine pairs well with this dish?

A dry white wine like Chardonnay or a light red like Pinot Noir pairs beautifully with duck.

Can I make this dish ahead of time?

Yes. Roast the duck and reheat in the oven before serving. The potatoes are best fresh but can also be reheated in the oven.

Do I need to score the duck skin?

No, scoring is more common for duck breasts. Duck legs don’t need to be scored as they render fat well during roasting.

Should I remove the duck fat from the pan?

You can reserve rendered duck fat for cooking vegetables or potatoes—it adds exceptional flavor.

Can I use dried herbs instead of fresh?

Yes, use one-third the amount if substituting with dried herbs.

Is this dish suitable for holidays?

Absolutely. Its elegance and deep flavor make it ideal for festive occasions or romantic dinners.

What should I serve with this dish?

Besides potatoes, serve with a green vegetable such as sautéed green beans or a fresh salad for balance.

Conclusion

Herb-Roasted Duck Leg with Garlic Baby Potatoes is a refined and flavorful dish that combines classic European culinary elements with minimal fuss. The crispy, golden duck paired with perfectly roasted potatoes makes for a truly memorable meal. Whether you’re entertaining or enjoying a special dinner at home, this dish offers a satisfying and elegant experience that’s sure to impress.

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