Duck with Herb Gravy

Name: Duck with Herb Gravy
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 4 Duck leg + thigh; 1/2 tsp Chinese five spice powder; 1 bunch Rosemary sprigs; 4 large cloves Garlic; 1/4 cup Gravy (homemade or store bought); Kosher salt to taste; Black pepper to taste

Duck legs roast for about an hour over a bed of rosemary and garlic, then get finished with a spoonful of herb gravy.

Why You'll Love Duck with Herb Gravy

The duck spends an hour roasting over rosemary and garlic, then gets the rendered fat spooned off and goes back in for 10 more minutes to crisp the skin. Just five spice, salt, and pepper for seasoning, then a spoonful of gravy on top.

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.

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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.

A roasted chicken leg with crispy skin sits atop creamy mashed potatoes, all drizzled with a rich, herb-speckled gravy on a beige plate.

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This is comfort food with a crisp, golden edge. Duck legs roast on a bed of rosemary and garlic, finished with a spoonful of silky herb gravy. Best part? Minimal effort, maximum flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: French Inspired

Calories: 32

Ingredients Equipment Method Nutrition Notes

Ingredients

4 Duck leg + thigh
½ teaspoon Chinese five spice powder
1 bunch Rosemary sprigs
4 large cloves Garlic
¼ cup Gravy homemade or store bought
Kosher salt to taste
Black pepper to taste

Equipment

Baking dish
Silicone Spoon
Small saucepan

Method

Preheat oven to 400°F.
In a baking dish, create a bed of rosemary sprigs and garlic cloves.
Place the duck legs skin-side up on top of the herbs.
Season generously with kosher salt and five spice powder on both sides.
Roast in the oven for 1 hour.
While the duck is roasting, warm the herb gravy in a small saucepan over low heat.
After 1 hour, remove duck from oven and spoon off most of the rendered duck fat.
Return duck to oven and roast for an additional 10 minutes, or until the skin is crisp and golden.
Remove duck from oven, transfer to serving plates, and spoon warm herb gravy over the top.
Serve immediately.

Nutrition

Calories: 32kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 271mgPotassium: 29mgFiber: 0.3gSugar: 1gVitamin A: 6IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg

Notes

Storage: Leftover duck keeps in the fridge for 2-3 days, reheat in a hot oven to bring some crispness back to the skin rather than the microwave. The herb gravy keeps separately in the fridge for about 4 days, warm it gently on the stove before spooning over.