We absolutely adore confit duck legs, but rarely have the time or patience. Instead, we prefer to roast duck legs at a low temp, then crank the heat the crisp up the skin (because really, is there anything better in life than crispy duck or chicken skin?!).
We’re keeping this recipe extremely simple: duck leg quarters (we recommend 1 per person), Chinese 5 spice, and Kosher salt. That. Is. It. Poke holes in the skin of the duck (more details below), sprinkle with five spice, then refrigerate overnight. The next day, cook and dig in!
You’re seriously not going to believe how much flavor that spice blend adds. Best ever!
Ingredients For Duck Legs With Five Spice
It really doesn’t get much simpler. You’ll need duck leg quarters (1 per person), Chinese five spice, and Kosher salt. That’s it!
If you’ve never used Chinese five spice powder before, prepare to be amazed. It’s a blend of star anise, fennel seeds, Szechuan peppercorns, ground cinnamon, and cloves, and has the most amazing fragrance. You might recognize the scent from some of your favorite Chinese dishes (Ro Zao is one of my go-to’s to make at home!), but if not, don’t worry — you’ll find endless ways to use it!
How To Roast Duck Legs
- Refrigerate the duck overnight. Use a sausage pricker or a sharp paring knife to poke small holes all over the skin of the duck legs, being careful not to pierce the flesh. This will help the duck skin dry out in the cold air. Sprinkle Chinese five spice powder on all sides of the duck, then place on plate or tray and cover with plastic wrap. Refrigerate 8 hours or overnight.
- Cook the duck legs. When ready, preheat an oven to 275 F. Place duck legs in a small baking dish (the smaller the better — as they cook, the duck fat will render and melt; it helps for the duck legs to be sitting in the fat!). Cook for 1 ½ hours, basting with the rendered fat once or twice.
- Crisp the skin. Raise the oven temperature to 400 F, then cook duck an additional 10-15 minutes, just to crisp the skin. Serve immediately with a pinch of flaky sea salt on each.
Note: The duck is safe to eat when an internal temperature of 165F is reached.
We recommend the Thermapen MK4 to check for doneness on all meats!
Tips For The Best Duck Legs
- Don’t skip the overnight rest in a refrigerator! The cool temperature along with the small holes poked into the skin will help it dry out and then later crisp up in the oven!
- This is a really simple duck leg recipe. It truly doesn’t need anything else. Don’t overcomplicate it. Duck legs + Chinese five spice + Kosher salt, then enjoy! If you’re crazy like me, add a pinch of flaky sea salt, but even that is optional here.
What To Serve With Roast Duck
We have loved this with miso eggplant (recipe coming soon!), but sautéed or raw baby spinach, blistered shishito peppers, garlic bok choy, or any Asian vegetable side dish would be fantastic.
White rice is a great option too! My youngest, in particular, absolutely loves crispy duck skin over white rice. Can you blame him?!
If you’re looking for Chinese side dishes, you absolutely cannot go wrong with any of the recipes from Bee at Rasa Malaysia or Julie at Table For Two (some of my favorites recipe sites!).
Honestly cannot wait to hear what you think of this recipe! If you make Duck Legs with Chinese Five Spice, please let us know by leaving a review and rating below!
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More Asian-Inspired Recipes To Try!
- Chili Bourbon Glazed Salmon
- Spicy Kani Salad Recipe
- Ahi Tuna Poké Bowls
- Pan Seared Halibut with Chili Garlic Oil
- Spicy Tuna Crispy Rice
Duck Legs Recipe With Chinese Five Spice
Ingredients
- 2 duck leg quarters
- 2 tsp Chinese five spice
- 1 ½ tsp Kosher salt
- Flaky sea salt for serving
Instructions
- Refrigerate the duck overnight. Use a sausage pricker or a sharp paring knife to poke small holes all over the skin of the duck legs, being careful not to pierce the flesh. This will help the duck skin dry out in the cold air. Sprinkle 2 tsp Chinese five spice powder on all sides of the duck, then place on plate or tray and cover with plastic wrap. Refrigerate 8 hours or overnight.
- Cook the duck legs. When ready, preheat an oven to 275 F. Place duck legs in a small baking dish (the smaller the better — as they cook, the duck fat will render and melt; it helps for the duck legs to be sitting in the fat!). Cook for 1 ½ hours, basting with the rendered fat once or twice.
- Crisp the skin. Raise the oven temperature to 400 F, then cook duck an additional 10-15 minutes, just to crisp the skin. Serve immediately with a pinch of flaky sea salt on each.
Notes
- Duck legs are safe to eat when an internal temperature of 165 F has been reached.
- If there’s leftover duck fat in the pan (you know, if you don’t sop it up with a piece of bread), store in a sealed container in a refrigerator, then use as you would oil to cook savory dishes.
Let us know your thoughts!