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Roasted duck legs served with creamy mashed potatoes
Crispy duck legs and creamy onion mash

Slow-Roasted Duck Legs with Caramelized Onion Mashed Potatoes

Author: Flavelo
Recipes Main Courses Quick Meals
Cooking duck is a game of patience. The thick layer of fat under the skin needs to render slowly (basically confit in its own fat) to result in paper-thin, crispy skin and meltingly tender meat. The caramelized onion mash elevates a standard side dish, matching the richness of the duck.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 890 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Roasting Pan with Rack (optional) - Keeps the duck from stewing in too much fat.
  • Potato Ricer or Masher - For fluffy mash.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Rub duck legs with salt, pepper, and crushed garlic. Place in a roasting pan with thyme sprigs and a splash of water (about 1/4 cup).

Tip: Salting draws moisture from the skin, a prerequisite for crispiness.
2 ✓

Cover tightly with foil and roast at 320°F (160°C) for 1.5 hours. The duck steams and renders in its own fat.

Tip: Low and slow breaks down the tough collagen.
3 ✓

Meanwhile, boil the potatoes. Finely chop the onions and caramelize them in the duck fat/oil until deep golden brown.

Tip: Caramelizing brings out the sweetness.
4 ✓

Mash the potatoes with butter, warm milk, and the caramelized onions.

Tip: Use warm milk to avoid a gummy texture.
5 ✓

Remove foil from duck, increase heat to 400°F (200°C), and roast for 15-20 minutes until skin is crispy.

Tip: Baste with the fat to help it brown.

Recipe FAQ

What should I do with the rendered fat?
Liquid gold! Strain it and keep it in the fridge. Roasted potatoes cooked in duck fat are legendary.
Why isn't the skin crispy?
It likely steamed in its own moisture. The final high-heat blast is crucial for the crunch.

Ingredients

  • 4 whole duck legs
  • 2 lbs potatoes (Yukon Gold or Russet)
  • 2 medium yellow onions
  • 1/2 stick butter
  • 1 cup milk (warm)
  • 1 tbsp duck fat or oil
  • 3 cloves garlic
  • 1 bunch fresh thyme
  • 2 tsp salt
  • 1 tsp pepper
  • 1 bunch fresh parsley