Spiced Duck Legs


These spiced duck legs are super tender, they melt on your tong! Use a slow cooker, oven or Dutch oven. Extra great with honey and balsamic vinegar.

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Spiced duck legs
Veronique van Ohmydish

Made by Véronique

Published at 2019-03-23, this recipe is for 4 people and takes 2 hours 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

2 hours 25 minutes 4 people Main course
Spiced duck legs


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  • 4 duck legs
  • 2 onions
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground chili
  • 2 tablespoons honey
  • large dash of balsamic vinegar
  • pepper and salt to taste
Spiced duck legs ingredients
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Kitchen equipment

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  • optional: large skillet
  • meat tongs
  • slow cooker or use a Dutch skillet
  • optional: oven

Spiced Duck Legs

2 hours 25 minutes 4 people Main course

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Preparation -- 10 minutes + waiting time

You can slowly braise the duck legs in a dutch oven or use a slow cooker. You can also cook them in the oven for about 2 hours on 160 degrees celsius or 320 fahrenheit.

This way the duck legs will become very tender they will literally fall of the bone. Get the duck legs out of the fridge about half an hour before cooking them.

Season the legs with pepper and salt. Peel and finely chop the onion and garlic cloves.  

Spiced duck legs
Spiced duck legs

Finishing the spiced duck legs -- 2 hours + 15 minutes

Heat a large skillet or dutch oven of high heat. It's not necessary to add any butter or oil, when you add the duck legs the duck fat will melt. Cook the legs a few minutes on each side.

Transfer them to the slow cooker, or let them cook further in the dutch oven. Add the onion and garlic for a few minutes to the skillet and then also add the spices along with 2 tablespoons of honey.

Pour in a large dash of balsamic vinegar and add it all to the slow cooker. Add a small layer of water to the skillet to get all the flavours of the pan to the slow cooker.

Set the slow cooker to the lowest setting for about 6 hours, or set the heat of the dutch oven on low for about 2 hours. Make sure to put a lid on the dutch oven and turn the legs a few times to prevent them from burning.

If your duck legs turn out to be too pale you can grill them in the oven for a few minutes. Serve with some roasted potatoes and a simple salad and garnish with parsley, enjoy!

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