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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Roasted duck with Chinese five spice powder on a plate

Duck Legs With Chinese Five Spice

Posted by: ari | well seasoned

These are the easiest roasted duck legs ever! Refrigerate overnight with Chinese five spice powder sprinkled on all sides, then roast for 1 ½-2 hours until the skin is impossibly crispy, and the meat is tender and juicy. Flavorful, but oh so simple!

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Posted by: ari | well seasoned
Roasted duck with Chinese five spice powder on a plate
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Duck Legs With Chinese Five Spice

These are the easiest roasted duck legs ever! Refrigerate overnight with Chinese five spice powder sprinkled on all sides, then roast for 1 ½-2 hours until the skin is impossibly crispy, and the meat is tender and juicy. Flavorful, but oh so simple!
Prep Time5 mins
Cook Time1 hr 45 mins
Chilling Time8 hrs
Total Time9 hrs 50 mins
Course: Dinner
Cuisine: Asian, Chinese
Keyword: chinese five spice powder, easy confit, roasted duck
Servings: 2 servings
Calories: 388kcal
Author: ari | well seasoned

Equipment

  • Sausage pricker or sharp paring knife

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 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.
    Duck legs with Chinese five spice
  • 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.
    Duck legs in a small skillet
  • 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.
    Roasted duck quarters with five spice

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.

Nutrition

Calories: 388kcal | Carbohydrates: 2g | Protein: 47g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 197mg | Sodium: 1935mg | Potassium: 58mg | Fiber: 1g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!