Crispy Roasted Duck Legs With Chinese Five Spice
These crispy roasted duck legs are seasoned with Chinese five spice and slow roasted until the skin is irresistibly crisp. With just minutes of prep, the meat turns tender, juicy, and full of flavor. Minimal prep, maximum flavor.
Servings: 2 servings
Calories: 388kcal
Ingredients
- 2 duck leg quarters
- 2 tsp Chinese five spice
- 1 ½ tsp Kosher salt
- Flaky sea salt
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 (135°C). 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 1½ hours, basting with the rendered fat once or twice.
- Crisp the skin. Raise the oven temperature to 400°F (204°C), then cook duck an additional 10-15 minutes, just to crisp the skin. Serve immediately with a pinch of flaky sea salt.
Notes
- Duck legs are safe to eat when an internal temperature of 165°F (74°C) has been reached.
- Store rendered duck fat in a sealed container in a fridge, 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
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