Slow-Roasted Duck Crispy Skin (Printable Version)

Golden duck with crisp skin atop caramelized onions or turnips, infused with thyme and garlic for rich, rustic flavor.

# What You'll Need:

→ Duck and Vegetables

01 - 4 whole duck legs, skin-on
02 - 1 large yellow onion or 2 medium turnips, peeled and thinly sliced
03 - 4 garlic cloves, smashed
04 - 6–8 sprigs fresh thyme
05 - Salt, to taste
06 - Freshly cracked black pepper, to taste
07 - 1 tablespoon duck fat or olive oil (optional, for coating vegetables if duck is lean)

# Steps To Follow:

01 - Thoroughly pat duck legs dry with paper towels. Gently score the skin in a crosshatch pattern, avoiding the meat. Season generously on both sides with salt, black pepper, and a portion of the thyme sprigs.
02 - Spread the sliced onions or turnips evenly in a roasting or baking dish. Add the smashed garlic cloves and whole thyme sprigs. Drizzle lightly with olive oil or duck fat if the duck legs are lean, then toss to coat evenly.
03 - Preheat oven to 150°C. Arrange duck legs skin side up over the vegetable bed. Roast uncovered for 120–150 minutes, basting once or twice with rendered duck fat. Duck should become tender, and vegetables will caramelize in the juices.
04 - Increase oven temperature to 220°C for the final 20–25 minutes. Roast until the duck skin is golden and crackling. Monitor closely to avoid burning.
05 - Plate the caramelized onions or roasted turnips. Top each portion with a duck leg. Drizzle with pan juices and garnish with a fresh thyme sprig.

# Notes and Tips:

01 - For additional aroma, add sliced apple or a splash of dry white wine to the vegetable bed before roasting.
02 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat duck in the oven at 175°C until heated through and the skin has re-crisped.
03 - For extra crispiness, broil the duck legs for 1–2 minutes at the end, watching carefully.
04 - Mashed potatoes, roasted root vegetables, or a crisp green salad complement this dish nicely.
05 - Other woody herbs such as rosemary or sage can substitute for thyme.

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