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Roasted duck legs with apples and marjoram
Duck legs with caraway, marjoram, and garlic, slow-roasted over apples and onions, then finished until crisp. Serves 4 with the roasted fruit.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 2 hr
- Total time
- 2 hr 15 min
- Temperature
- 160–200 °C (325–400 °F)
- Servings
- 4 servings
- Difficulty
- Medium
Duck legs roasted with apples and marjoram make a fall meal with the meat and side dish cooked in one roasting pan. Tart apples and onions beneath the duck soften in the pan juices and balance the rich meat. The legs roast covered for an hour and a half at 160 °C (325 °F), then uncovered at 200 °C (400 °F) until the skin is golden.
Serve with Slovak steamed bread dumplings, lokše (Slovak potato flatbreads), or braised red cabbage.
Ingredients
Duck legs
For the roasting pan
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Instructions
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Prepare the duck legs
Pat the duck legs dry and trim off any excess fat. Score the skin in a crosshatch pattern without cutting into the meat. Rub with the salt, caraway seeds, half the marjoram, and crushed garlic.
Prepare the apples
Preheat the oven to 160 °C (325 °F). Quarter and core the apples, then cut each quarter in half. Cut the onions into wedges. Spread the apples and onions in a roasting pan and sprinkle with the remaining marjoram.
Roast covered
Place the duck legs skin-side up on the apples, pour in the water, cover, and roast for 90 minutes.
Finish until crisp
Uncover the roasting pan, baste the legs with the pan juices, and pour off some of the rendered fat into a bowl. Increase the oven temperature to 200 °C (400 °F) and roast for 20–30 minutes, until the skin is crisp and the meat is tender.
Serve
Serve the duck legs with the softened apples and onions from the roasting pan, spooning the pan juices over the top.
Tip: For thicker pan juices, mash some of the roasted apples and onions directly into the juices with a fork. This thickens the sauce without flour and gives it a gently sweet-tart flavor.
This recipe was translated from the Slovak original: Kačacie stehná pečené na jablkách s majoránom
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