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Main dishes

Roasted duck legs with peaches and thyme

Name: Roasted duck legs with peaches and thyme
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 4 Duck legs; 4 Peaches (ripe, firm); 1 tbsp Honey; 1/2 tsp Dried thyme; 1 tsp Salt; 1/2 tsp Ground black pepper; 200 ml Water

Slow-roasted duck legs finished with peach halves, honey, and thyme for crisp skin and caramelized fruit. A sweet-savory meal for 4.

Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 1 hr 45 min
Total time: 1 hr 55 min
Servings: 4 servings
Difficulty: Medium

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Duck legs with roasted peaches are a summer take on duck with apples: roast the legs slowly until tender, then add peach halves with honey and thyme for the last 25 minutes. The peaches caramelize in the pan drippings.

Ingredients

4 servings

Duck legs 4
Peaches (ripe, firm) 4
Honey 1 tbsp
Dried thyme 1/2 tsp
Salt 1 tsp
Ground black pepper 1/2 tsp
Water 200 ml

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Instructions

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Roast the duck legs
1 hr 20 min
Preheat the oven to 170 °C (340 °F). Pat the duck legs dry, season with salt and pepper, and place skin-side down in a roasting pan. Pour in the water, cover, and roast for 1 hour. Then turn the legs skin-side up, uncover, and increase the oven temperature to 200 °C (400 °F).
Add the peaches
25 min
Halve the peaches, remove the pits, and arrange the halves around the duck legs, cut-side up. Drizzle with honey, sprinkle with thyme, and roast for another 25 minutes, until the skin is crisp and the peaches are tender.
Serve
Serve the duck legs with the peaches and pan juices. Rice or bread makes a good accompaniment.

Tip: Firm peaches that are not overripe will hold their shape during roasting. Out of season, use canned peaches and add them only for the last 10 minutes.

This recipe was translated from the Slovak original: Kačacie stehná s pečenými broskyňami a tymiánom