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One-Pan Roast Duck Legs with White Beans and Carrots Recipe

★★★★★

4.8 from 82 reviews
  • Author: Jack
  • Total Time: 2 hours 15 minutes (plus optional 1-2 days salting)
  • Yield: 4 servings 1x

Description

This one-pan roast duck legs recipe features tender, slow-cooked duck served atop a flavorful bed of white beans and carrots. The duck legs are first crisped skin-side down to render the fat, then roasted slowly with aromatic thyme and garlic, resulting in richly flavored meat with a crispy skin and tender vegetables. This comforting dish is perfect for a cozy meal and requires minimal cleanup thanks to the single casserole preparation.

Ingredients

Scale

Duck Legs

  • 4 duck legs
  • Handful of thyme sprigs
  • Sunflower oil, for drizzling

Vegetables & Beans

  • 500g carrots, sliced
  • 4 garlic cloves, finely chopped
  • 2 x 400g cans white beans, drained

Instructions

  1. Prepare the Duck Legs: If time allows, lightly salt the duck legs a day or two before cooking, scatter with some thyme sprigs, cover and chill. This step is optional but enhances flavor and tenderness.
  2. Preheat the Oven: Heat the oven to 160°C (140°C fan)/gas mark 3. This low temperature will allow slow roasting of the duck and vegetables.
  3. Render Duck Fat: Heat a little sunflower oil in a shallow flameproof casserole or roasting tin. If the duck legs were salted beforehand, pat them dry with kitchen paper. Place the duck legs skin-side down in the tin and sizzle until the skin is golden brown and fat has rendered out. Then turn to brown the legs all over for 10-15 minutes.
  4. Remove Duck and Cook Vegetables: Take the duck legs out and pour away half the fat (reserve if desired). Return the dish to the heat and fry the sliced carrots, chopped garlic, and thyme with seasoning for 5 minutes until the carrots begin to soften.
  5. Simmer and Roast: Place the duck legs skin-side up on top of the vegetables. Pour about 100ml water over the veg, bring to a simmer, then cover and transfer the casserole to the oven. Cook for 1 hour 30 minutes to slow roast and tenderize the duck and vegetables.
  6. Add Beans and Crisp Skin: Remove the casserole from the oven and uncover. Increase the oven temperature to 200°C (180°C fan)/gas mark 6. Remove the duck legs onto a plate. Stir the drained white beans through the carrots and thyme in the casserole. Place the duck legs back on top, skin-side up, and return uncovered to the oven for 20-30 minutes until the duck skin crisps and the beans are heated through.
  7. Rest and Serve: Remove from the oven and allow the duck legs to rest for 10 minutes in the dish. Serve directly from the casserole for a rustic and flavorful presentation.

Notes

  • Salting the duck legs in advance enhances flavor but is optional if short on time.
  • Reserve rendered duck fat for roasting potatoes or other vegetables for extra flavor.
  • Use a flameproof casserole or roasting tin to safely transfer between stovetop and oven.
  • This dish pairs well with a simple green salad or crusty bread to soak up juices.
  • Make sure the duck skin crisps at the end by roasting uncovered at higher heat.
  • Prep Time: 15 minutes (plus optional 1-2 days for salting)
  • Cook Time: 2 hours (1 hr 30 mins slow roast + 20-30 mins crisping)
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: French

Keywords: roast duck legs, one-pan recipe, white beans, carrots, thyme, slow roasting, duck recipe, crispy duck skin

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Find it online: https://eatwithjack.com/one-pan-roast-duck-legs-with-white-beans-and-carrots-recipe/