- Preparation
- 10 min
- Cooking
- 2¼–3 hr
- Chilling / resting
- Rest 10 min
- At service
- 20 min oven finish
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 4 whole duck legs
- 4 clove garlic
- 4 sprig thyme
- salt and black pepper
Method
- Heat oven to 160°C / 140°C fan. Pat duck legs dry, season and arrange skin-side up in a roasting tin with garlic and thyme.
- Roast for 2–2½ hours until tender, draining excess fat carefully during cooking. Check the thickest part reaches 75°C for 30 seconds.
- Increase to 220°C / 200°C fan for 15–20 minutes to crisp the skin, watching closely. Rest 10 minutes.
Make ahead
Prepare the tin before guests arrive. Keep the long roast hands-off; allow time to crisp the skin before serving.
Ingredient notes & kitchen guidance
Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.