Step-by-Step Instructions
- 1Preheat oven to 375°F / 190°C
- 2Score duck skin in crosshatch pattern
- 3Season all over with salt and spices
- 4Place on rack in roasting pan, skin-side up
- 5Roast for 1.5 hours
- 6Prick skin periodically to release fat
- 7Increase heat to 375°F / 190°C for last 15 minutes
- 8Check internal temperature reaches 135-165°F / 55-75°C (medium rare to well done)
- 9Let rest 10 minutes before serving
Expert Tips for Roasting
- Scoring helps render fat
- Collect drippings for roasting potatoes
- Orange glaze pairs wonderfully
- Skin should be mahogany colored when done
Duck Legs Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Slightly pink center, rich flavor |
| Medium | 145°F / 65°C | Light pink center, tender texture |
| Well Done | 165°F / 75°C | No pink remaining, fully cooked |
Duck Legs Safety Guidelines
Important food safety practices when handling and cooking duck legs.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your duck legs is safely cooked and delicious.
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