Five Spice Roasted Duck Legs and Potatoes Recipe
The aroma of five spice roasted duck legs and potatoes on a chilly winter evening is the perfect comforting meal to enjoy, just like we did back in 2022 while spending the holidays as a family of four in the quaint town of Los Gatos.
After an afternoon of leisurely exploring the charming shops and streets decked out in festive decor, we stopped by our favorite local market Lunardi's to pick up the ingredients. The meal began with a beautiful charcuterie board piled high with cured meats, aged cheeses, briny olives, and an assortment of crackers and breads, accompanied by juicy fresh berries. But the star of the show was undoubtedly the roasted duck legs, the skin crisp and golden brown, coated in aromatic Chinese five spice.
Nestled alongside were tender potatoes that had been roasted to creamy perfection in the rendered duck fat. The beauty of this dish is that despite its impressively complex flavors, it's surprisingly easy to make - perfect for beginner cooks wanting to venture beyond the basics.
Served with a glass of peppery, full-bodied Syrah, these five spice roasted duck legs and potatoes are guaranteed to warm both the belly and the soul on a cold winter's night. We hope you enjoy this recipe as much as we do!
FIVE SPICE ROASTED DUCK LEG & POTATOES
Cook time 1 hour 30 minutes, Serves 2
INGREDIENTS:
2 or 2lbs of fatty, skin on, duck legs
Duck fat or olive oil
1 tsp Chinese Five Spice
Salt
4 Yukon Gold potatoes, cut into 11⁄2 -inch pieces.
1 tsp. freshly minced thyme
1 tsp. freshly minced rosemary
DIRECTIONS:
1. Preheat oven to 300°F. Thoroughly pat the duck legs dry.
2. Then prick the skin with a sharp toothpick to help the fat render.
3. Rub salt and 1⁄2 - 1 tsp of Chinese Five Spice all over the legs.
4.I n a cold, cast-iron skillet, place legs skin-side down first. Turn stove
to medium and cook until the skin turns golden and some of the fat
has rendered then flip legs to the meat side.
5. Add cut potatoes into the pan in the empty areas around the duck,
sprinkle with salt, and minced rosemary and Thyme, and toss in the
fat to coat.
6. Roast in a 300°F oven for 1 hour and 30 minutes, or until duck becomes tender. Flip the potatoes halfway through.
7.Serve duck with potatoes and your favorite vegetables.
8. Garnish with fresh sprigs of thyme.
