Guidelines To Cooking Duck Leg

Cooking duck leg


The key to cooking great duck legs is cooking them slowly on a low heat. Trust us, they are worth the wait.

  • Preheat the oven to 160c
  • Piece the skin all over with a skewer or a knife to release the fat as it cook
  • Generously season the duck leg with rock salt and ground black pepper on both sides
  • For a little extra “Zing” rub the legs with Chinese Five Spice
  • Place in a cold tray and place into the oven for 1 hour 30 minutes
  • Remove the duck leg. The skin should be nice and crisp and the meat falling away from the bone

Then Serve

Either serve whole or shred the meat off and serve in a salad, wraps or as part of a stir fry.



6 comments on “Guidelines To Cooking Duck Leg

  1. Julie on

    I first discovered this amazing duck when Jamie Oliver promoted it during lockdown. He was promoting small old school food producers that supply to restaurants.
    The size & quality was amazing & we’ve ordered several times since.
    Out of curiosity I ordered supermarket duck legs & breasts to compare. Dreadful, they were small, expensive & glaringly not of the same quality.
    Never again.

  2. Kimberley Baker on

    I have cooked your duck legs tonight and followed the above guidance and the duck is beautiful! Definitely be buying more!!


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Posted by

James Coleman

James Coleman

Managing Director of Creedy Carver and creator of Creedy Carver Duck. Eaten more duck than most.

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