Duck legs roasted low and slow over rosemary and garlic, then finished with a rich herb gravy. It's bold, savory, and surprisingly simple-perfect for Sunday dinner or holiday gatherings.
Why You'll Love Duck with Herb Gravy
This recipe gives you crispy skin, fall-off-the-bone duck, and a gravy that tastes like you spent hours on it. Minimal ingredients, maximum payoff.
Tips and Tricks
- Dry the duck legs with paper towels before seasoning for crispier skin.
- Save the rendered duck fat-it's amazing for roasting potatoes or vegetables.
- Roast the duck on a bed of rosemary and garlic to infuse deeper flavor into the meat.
Variations
- Use smoked paprika instead of five spice for a deeper, smoky flavor.
- Add sliced shallots or onion to the roasting pan for extra caramelization.
- Stir a splash of orange juice into the gravy for brightness.
Substitutions
- Chicken legs can replace duck if needed-adjust cooking time accordingly.
- Fresh thyme or sage can be used in place of rosemary.
- Use any good-quality store-bought gravy if you're short on time.
Best served with
- Duck fat roasted potatoes
- Green beans with garlic butter
- Crusty French bread
- Simple arugula salad with lemon vinaigrette
How to Store Leftovers
- Store duck and gravy separately in airtight containers. Refrigerate for up to 3 days. Reheat duck in a 350°F oven for 15 minutes to restore crispiness, and reheat gravy gently on the stovetop.
Common Questions
Can I use duck breasts instead of duck legs for this recipe?
Yes, but you'll need to adjust the cooking method. Duck breasts should be seared skin-side down in a cold pan until the fat renders and the skin is crisp, then finished in the oven for about 8-10 minutes at 400°F. Legs are better for long roasting, while breasts benefit from quicker, high-heat cooking.
What should I do with the leftover duck fat?
Don't throw it away! Duck fat is incredibly flavorful and perfect for roasting potatoes, frying eggs, or even sautéing vegetables.
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