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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
