One-Pan Roast Duck Legs with White Beans and Carrots Recipe

Introduction

This one-pan roast duck legs dish combines tender, flavorful meat with hearty white beans and sweet carrots. Slow-cooked to perfection, it’s an easy yet impressive meal that brings comforting flavors and minimal cleanup.

Ingredients

• 4 duck legs
• Handful of thyme sprigs
• Sunflower oil, for drizzling
• 500g carrots, sliced
• 4 garlic cloves, finely chopped
• 2 x 400g cans white beans, drained

Instructions

1. Step 1: If possible, lightly salt the duck legs a day or two before cooking. Scatter with some thyme sprigs, cover, and chill. This step is optional but enhances flavor.
2. Step 2: Preheat the oven to 160°C (140°C fan)/gas mark 3. Heat a little sunflower oil in a shallow flameproof casserole or roasting tin.
3. Step 3: If duck legs were salted earlier, pat them dry with kitchen paper. Place them skin-side down in the hot pan and cook until golden brown and fat renders out. Turn and brown all over for 10–15 minutes.
4. Step 4: Remove the duck legs and pour away half the fat from the pan (reserve it if desired). Return the pan to heat and fry the sliced carrots, garlic, thyme, and some seasoning for 5 minutes until carrots start to soften.
5. Step 5: Place the duck legs on top of the vegetables, skin-side up. Pour about 100ml water over the veg. Bring to a simmer, cover, and transfer to the oven. Cook for 1 hour 30 minutes.
6. Step 6: Remove the casserole from the oven and uncover. Increase the oven temperature to 200°C (180°C fan)/gas mark 6.
7. Step 7: Lift the duck legs out and stir the drained white beans into the carrot and thyme mixture. Return the duck legs on top, uncovered.
8. Step 8: Return to the oven and cook for another 20–30 minutes, until the duck skin is crisp and the beans are hot and simmering.
9. Step 9: Remove from the oven and allow to rest for 10 minutes before serving straight from the dish.

Tips & Variations

• Salting the duck legs in advance improves tenderness and depth of flavor, but you can skip this step if short on time.
• Save the rendered duck fat to use for roasting potatoes later—it adds incredible flavor.
• For a bit of extra warmth, add a pinch of smoked paprika or chili flakes when frying the carrots and garlic.
• Swap white beans for chickpeas or cannellini beans for a slight variation in texture and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain the crispness of the duck skin. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen duck legs for this recipe?

Yes, but make sure to thaw them completely and pat dry before cooking to ensure even browning and crisp skin.

What can I serve with this one-pan roast duck legs dish?

This dish is flavorful and hearty on its own, but you can serve it with a simple green salad, steamed greens, or crusty bread to soak up the juices.

One-Pan Roast Duck Legs with White Beans and Carrots Recipe

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★★★★★

4.6 from 55 reviews

• Author: Ethan
• Total Time: 2 hours 15 minutes (plus optional salting time)
• Yield: 4 servings 1x

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Description

This one-pan roast duck legs recipe features tender duck legs cooked slowly with aromatic thyme, sweet carrots, and creamy white beans. The duck is first browned to render its flavorful fat, then slow roasted in the oven with vegetables until meltingly soft. The final step crisps the skin to perfection, resulting in a comforting, hearty dish showcasing rich flavors and effortless preparation in just one pan.

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Ingredients

Scale 1x2x3x

Duck Legs

• 4 duck legs
• Handful of thyme sprigs
• Sunflower oil, for drizzling

Vegetables & Beans

• 500g carrots, sliced
• 4 garlic cloves, finely chopped
• 2 x 400g cans white beans, drained

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Instructions

1. Prepare the duck legs: If possible, lightly salt the duck legs a day or two ahead, scatter with some thyme sprigs, cover, and chill. If short on time, this step can be skipped. Before cooking, preheat the oven to 160C/140C fan/gas mark 3.
2. Brown the duck legs: Heat a little sunflower oil in a shallow flameproof casserole or roasting tin over medium heat. Pat the duck legs dry if previously salted. Place the legs skin-side down and sizzle until golden brown and the fat renders out. Then turn and brown all over for 10-15 minutes.
3. Cook the vegetables: Remove the duck legs to a plate and pour away half the fat from the pan, reserving if desired. Return the pan to heat and fry the sliced carrots, garlic, thyme, and seasoning for about 5 minutes until the carrots start to soften.
4. Oven braising: Place the duck legs skin-side up on top of the vegetables. Pour about 100ml water over the veg. Bring to a simmer on the stove, then cover the casserole and transfer it to the oven to cook for 1 hour and 30 minutes to tenderize the duck and infuse flavors.
5. Final roasting with beans: Remove the casserole from the oven and uncover. Increase the oven temperature to 200C/180C fan/gas mark 6. Lift the duck legs onto a plate and stir the drained white beans through the carrot and thyme mixture. Return the duck legs on top and place the casserole back into the oven, uncovered, for another 20-30 minutes until the duck skin crisps up and the beans bubble gently.
6. Rest and serve: Remove from the oven and let the duck rest for 10 minutes. Serve straight from the dish, enjoying the tender meat with flavorful beans and carrots.

Notes

• If you have time, salting the duck legs ahead helps enhance flavor and texture but is optional.
• You can save the rendered duck fat for roasting potatoes or other vegetables.
• Using a flameproof casserole or roasting tin allows for easy stovetop browning and oven cooking in one vessel.
• Adjust seasoning to taste before the final oven phase.
• This dish pairs well with a simple green salad or crusty bread to soak up the juices.

• Prep Time: 15 minutes (plus optional 1-2 days for salting)
• Cook Time: 2 hours (1h30m braising + 20-30 minutes roasting)
• Category: Main Course
• Method: Roasting
• Cuisine: European

Keywords: duck legs roast, one-pan duck recipe, white beans and carrots, hearty dinner, slow roasted duck