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

Duck with Herb Gravy

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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.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
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
 

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

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