Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
The Barbarie duck legs can be bought in the supermarket.
The unit price is around 6-7 euros.
When the kebabs are close to the expiry date they are often sold at 50% of the normal price and then you have to grab them and prepare them immediately on the same day.
You can also buy the legs frozen, which are often even more tender than fresh, non-frozen legs.
The practical thing about this duck dish is that it is completely prepared in the oven, including the vegetable side dishes.
It’s quick and easy, good cooking doesn’t have to be expensive.
The even, crispy roasting of the legs is not possible in the pan on the stove.
That’s why I always put the duck legs in the oven.
What you should pay attention to follows here…
4.1 Season Duck Legs before Roasting
Season the duck legs with salt and pepper before roasting.
The salt then makes the leg skin crispy and crispy when exposed to heat.
The oven can, but does not have to be preheated. The legs are allowed to sweat a little in the steam at the beginning, it’s similar to roast goose.
However, I usually preheat the oven so that it goes faster. I go into the hot air range at 200-210°C, that’s a high temperature and I’ve had good experiences with it.
Duck legs raw and ready to cook
4.2 Does twisting and turning Duck Legs make them Better?
This is a question that I get asked again and again by friends and acquaintances. You can save yourself turning and turning if you fry at high temperatures and use hot air.
The hot air level evenly envelops the clubs and you save one or more work steps and turning the clubs!
Roast duck oven tip from chef Thomas Sixt
You can also use this tip when preparing a Christmas goose, which I would like to briefly mention here.
4.3 Tips Prepare Duck Legs Crispy
In order to become crispy, the duck legs need seasoning with salt on the one hand and a high temperature on the other. Please note the topic of cooking with and without a lid. That fits in here quite well.
After 20 minutes of cooking, you can carefully pierce the skin of the duck legs with a thin meat fork.
Please do not pierce deep into the flesh, only into the skin. This allows the fat to escape, you get a good gravy for the duck leg and at the same time the skin of the duck leg becomes crispy.
Crispy duck legs in a pan with thyme and caramelized garlic.
4.4 Place the Duck Legs in Pickling Salt
Many chefs put duck, goose and co in pickle varnish for 2-3 hours and swear by it, the skin becomes crispier and the meat more tender.
A 2-3% pickle brine consists of one liter of water and 30 g of pickling salt. I don’t do it at home, if you want to try it now has the instructions for it.
4.5 Prepare Duck Legs with or without a Lid?
I’m always happy about comments and inquiries about the preparation and cooking suggestions 🙂 recently a visitor wrote to me and asked whether I prepare the duck legs with or without a lid.
Jan asked this question, I was happy to answer this duck leg question!
Chef Thomas Sixt answers cooking questions you send
Since the subject has not yet been adequately covered here, I am happy to add it and say thank you for dealing with the subject of clubs!
Here are my tips:
Simple variant without lid: You put the duck legs with the skin side up directly in a roasting pan or on the baking sheet. The legs cook crispy immediately.
Shortly before serving, you can season the skin with a little more salt and help with the grill function (220°C).
Variant with lid: Here you serve the braised legs either “uncrisp” or place the cooked legs under the grill again with the skin side up at the end.
The legs will definitely be crispier if you cook them without a lid from the start.
5. Duck Legs Cooking Tips from a Professional Chef
The cooking time for commercial duck legs is around 45-50 minutes at 200-210°C hot air.
I choose this high temperature because of the legs and so that the vegetables are well cooked.
The vegetables do not become as beautiful and tasty at temperatures below 200°C.
Then it doesn’t brown and cooks more than it frys. Roasted ingredients make the vegetables delicious!
Please don’t go crazy with the cooking time of the poultry legs.
The information is always a guideline and depends on the performance of your oven and the size of the legs.
At the end of the cooking time, the leg meat should be tender and the skin should be crispy.
Depending on the setting, you can increase the cooking time.
Pierce the legs, the meat gives way slightly, you are approaching the finale. The escaping meat juice should be transparent. The skin is crispy and crispy. Not sure? Cut and try the legs.
Duck legs cooking time tip from chef Thomas Sixt
Colorful, roasted, Mediterranean oven-baked vegetables with plenty of delicious aromas.
6. Tips for Duck Leg Cooking Low Temperature
You can also cook duck legs at low temperatures.
The low-temperature cooking of the duck leg at 80°C top and bottom heat takes about 3-4 hours.
The duck legs are seasoned right from the start.
Towards the end of the cooking time, switch on the grill (230°C) and let the leg skin crisp up.
Unfortunately, you then have to prepare vegetables and side dishes separately.
To be honest, I don’t do this variant anymore after two attempts.
The time investment is not worth it and the legs are not cooked any better than “normal”.
7. Sauce for Duck Legs with Variants
Some tips and ideas for duck leg sauces. This is already an advanced sauce course, just enjoy the tips and let yourself be inspired.
7.1 Duck Sauce with White Wine
You can pour some white wine and chicken broth over the duck legs right at the beginning, or after 25 minutes of cooking, after the skin has first been pricked.
Make sure the liquid doesn’t completely evaporate and just add more liquid if necessary. This creates a good gravy for the duck leg.
7.2 Duck Sauce with Red Wine
In the recipe I show a variant with red wine and broth.
7.3 Duck Sauce with Veal Stock – the Best Sauce
If you want a real duck sauce, add a glass of veal stock after 20 minutes of cooking and put a piece of butter (30 g) over the duck legs.
This creates a strong duck sauce that you will really enjoy.
Self-made veal stock that you boil down to veal sauce. Supplemented here with morels, this results in a classic morel jus.
7.4 Duck Legs with Oranges and Sauce for Duck à l’orange
Here is the quick guide:
Prepare the duck legs without adding broth.
Remove the crispy duck legs from the roaster at the end of the cooking time.
Heat the roaster on the stove, add some sugar, it should caramelize slightly.
Then quickly deglaze with dry white wine (or flambé with some Grand Marnier or cognac).
Add the orange juice from 1-2 oranges and 50 g butter.
Stir a teaspoon of cornstarch into some cold water and add it to the sauce.
Now let it cook for a short while, season with salt and pepper.
Then remove from the heat, add the orange fillets and serve.
Only a few lingonberries, please, as a decoration for the sauce (not classic).
Below is my video on how to prepare the orange fillets and tips on the side dishes of the duck with orange.
duck legs served with orange sauce
7.4.1 Preparing Orange Fillets Cooking Video
I show how to prepare the orange fillets in this cooking video
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Thomas,
This is a really successful recipe and the re-cooking was excellent for me.
The meat was soft, the skin was crispy, the sauce was to die for.
Thank you!
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Thanks!
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Hi Thomas,
Thanks for this great guide!
Crispy and juicy at the same time – I never got that together before your recipe.!
Great taste, the instructions are great, the preparation is relatively easy and the result is great!
Best Regard and Stars Elly
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Hello Elli, thank you for your praise and the positive feedback. That makes me happy. Kind regards Thomas PS You are welcome to send me cooking questions –> I'll be happy to answer them!
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Hi Thomas,
Fantastic !
Apart from the wonderful result, the recipe is also pedagogically and visually well prepared.
You know your way around immediately and that's why I don't have any questions, just a very small objection: tomatoes don't go well with it.
🙂 Paubell
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Hello P,
thank you very much for your feedback and the compliment.
This makes me happy! 🙂
I still add the tomatoes for the sauce and flavor.
Best regards and good luck Thomas
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Dear Thomas,
thanks for the recipe and the great photos and tips,
I tried it earlier and it turned out quite well, at least for the first try to make duck legs… N
evertheless, I have a question:
You mention garlic cloves in the list of ingredients, in the instructions However, it cannot be read when I add the garlic exactly, maybe it's just my ignorance as a hobby cook…
Greetings, Doreen
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Hello,
thank you for your question!
🙂
I actually forgot the garlic cloves on the 100th preparation.
🙁 That's why I've now added the garlic as an option and indicated it accordingly in the list of ingredients and preparation.
I wish you the best of luck! Please feel free to contact us again with cooking questions and kitchen gossip!
Kind regards Thomas
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Hello Thomas,
nice Website and very good made.
Photos are so professional and recipes are great.
Top! Have had Duck legs juicy and crispy on the plate. Thank you 🙏
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Hello Corin,
nice to read from you
🙂
Thank you for the short and crisp feedback.
I wish you continued success!
Kind regards Thomas
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Hello Thomas.
I have Made your duck legs in the oven 🙂 Perfect and Great!!! Thanks and Stars !!!
My mother used to make something like that, but unfortunately she couldn't give me her recipes anymore.
😇 LG Amy
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Hello Amy,
Thanks for Your Feedback!
🙂 I'm just happy about your comment.
I wish you continued success!
Greetings Thomas
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Hi!
Well done, great instructions.
Had very fine legs with wonderfully crispy skin and soft meat.
Thank you 🤩
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Hi Donovan,
🙂
glad to read from you, great feedback.
Thanks! Feel free to contact us again with kitchen gossip and cooking questions.
Kind regards Thomas
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Hi!
🙂
Super perfect duck recipe, the legs are no longer safe from me. Just bought the frozen one. It's quick and really delicious. Thanks to the chef
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Hello,
send you a great thank you for your positive feedback and good luck with the stove!
LG Thomas
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Hello Thomas,
Great Great Great 🙂 *****
I'm really excited and how easy you explain the preparation.
The instructions are absolutely accurate and make it easy even for a beginner.
Regards, Christian
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Hello Christian,
thank you very much! I was very happy about your message.
Nice to Read 🙂 I hope you got on well with the instructions.
Of course I'm happy about a compliment – nevertheless, feel free to contact us at any time if you are unsure or unclear.
Everyone cooks 🙂 writes and photographs from their own perspective.
Although I have cooked with more than 10,001 customers in cooking courses and cooking events,
I learn from every question and comment and can thus optimize the instructions.
In the end it's about "Magic Moments" when the beautiful and delicious food is on the table, when we look at a flower and just feel happiness. Sending you my best regards and I look forward to further contact with you! Kind regards Thomas
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Dear Thomas,
Thats a great Recipe, better than in every cookbook.
I work in gastronomy myself… and I am still enthusiastic about your dedication!
The recipe was a hit anyway, but also your attention to detail and your recipes and ingredients… something like that is needed much more often in the catering industry.
It's definitely fun to be in the kitchen with you (you can already guess that from your videos)
Greetings from NY Times Fan
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Hello NY Times Fan,
🙂 love to read your Feedback. 🙂 thank you for your message and the nice lines.
The world is small, maybe we'll meet up sometime when you come to Germany.
Kind regards, Thomas Sixt
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Hello Thomas,
I would like to use the low temperature method.
Does the leg go into the oven preheated to 176°F ?
On the grid or in the roaster? If roaster, then with lid or without?
Is it better to pierce the skin in this case too?
If so, when? Should the club be doused with any skin fat that may have escaped?
Thank you for your answer. Ulla
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Hello Ulla,
put in the oven at 180°F uncovered and cook for a long time.
By the way, I don't do that, I don't see the advantage in this method.
Thank you for your comment and best regards Thomas Sixt
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The best guide I've ever read. Thanks! I want to cook tonight and thanks to your guidance I feel well prepared. Also, no questions remained unanswered. Lots of practical tips, I think it's great.
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Hi Jamie, Thank you for your message and compliments. I'm really happy about that! I look forward to hearing from you again for kitchen gossip and cooking questions! Kind regards, Thomas Sixt
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Simple and delicious, thanks to the chef Thomas..:-) sends Renate
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Hello Renate, you're welcome, good luck! Greetings Thomas
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Hello, the instructions are very well described and worked out. I still don't have the answer to the question I asked myself while reading the recipe. Roaster open or closed with a lid? Many Thanks
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Hello Jan, I mentioned you in the recipe… Heading 2.5 added, feel free to get in touch if you notice anything else! 🙂 Thanks Thomas
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Hello Thomas, thank you very much. Your recipe will be tried tomorrow. It will be great and above all super tasty, I already know that. Nothing can go wrong with your detailed recipe. Thanks Jan
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Hello Jan, I'm looking forward to feedback from your kitchen! Also try the duck breast from the oven ! 🙂 Best wishes Thomas
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Hello Thomas, it was super delicious and super easy, thanks to your recipe. Your next dishes are already being planned 🙂 Thank you very much Jan
Hi! — I was amazed that my girlfriend bought duck legs… How to prepare these? — Thanks to your simple, clean instructions, we had an excellent, succulent dinner. Thank you very much!
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Hello Willi, I'm happy to try out the other cooking ideas on the site! LG Thomas
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Beate writes by email: Dear Thomas, I just ate a duck leg at low temperature according to your instructions, which means that at the tender age of 63 I have finally found THE ingenious method. Many thanks for these detailed instructions, I find the advice to refrain from searing and turning the meat particularly helpful. It was so delicious and really tender. So thank you very much for this brilliant tutoring and a happy new year! Sincerely, Beate B.
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I repeat my comment: the entire instructions are absolutely perfect: that duck breast and duck leg are prepared very differently, you have to realize that. And the best thing is (actually all meat) if you take the time to cook at low temperatures, nothing can go wrong and you still have all the time in the world for other things. Thank you Thomas, and continued success! Beate B
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Why are there no quantities for garlic, thyme, sage and red wine even with 10 servings?
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Dear Monika, I have changed the quantities from "something" to actual quantities. Nevertheless, go a little by feel with the amounts for the herbs, please! Kind regards and thank you for asking. Thomas
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How long do the legs have to go in the oven after the upcoming one and at what temperature?
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Hello Ute, I answered you above about the cooking time of the duck legs, thanks for your tip! Kind regards Thomas
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Pierce, I meant.
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Dear Ute, I added the cooking time to the recipe. 40-45 minutes is enough, depending on the size of the legs. The legs should be cooked really soft, then they taste delicious. If you choose the temperature lower (180°C) then schedule a good hour to 1:15. As far as my experience. I wish you good luck! Kind regards Thomas
Hello Thomas,
This is a really successful recipe and the re-cooking was excellent for me.
The meat was soft, the skin was crispy, the sauce was to die for.
Thank you!