Recipe for roasted duck legs and potatoes

Recipe for roasted duck legs and potatoes
Photo by Mary Close Oppenheimer

I remember my mother making roast duckling only once a year because it was so labor-intensive.

This recipe is so easy you’ll be tempted to serve it often. It takes less effort than driving to the market to pick up dinner from the deli.

1h 45m — prep: 15 min.; cook: 1 1/2 hours; yield: 2 servings

2 duck legs (frozen duck legs are available in packages of 2 at LaBonne’s and the Sharon Market)

2 baking potatoes or 1 bag of baby potatoes

Fresh thyme

Salt and pepper

Defrost the duck legs.

Preheat the oven to 400 degrees.

Brush the skin side of the duck legs with a little bit of oil to prevent sticking.

On the stove, heat an oven-proof roasting pan or cast iron frying pan and sear the duck legs skin-side down over medium heat until the skin turns golden and gives out some oil.

Turn the legs skin-side up, sprinkle with salt and pepper, and cook for 45 minutes before adding the potatoes. Cooking time for the potatoes will vary depending upon the size of the pieces.

If using large potatoes, cut them across into 1-inch slices, then cut each slice into four.

If using baby potatoes, cut them in half along the longest side to allow the greatest surface area to brown in the pan. Use as many as will fit in your pan in one layer.

Arrange the potato pieces cut-side down around the duck legs, then sprinkle a few sprigs of thyme over the duck and potatoes and season with more salt and pepper before putting the pan back into the oven.

Cook for a total of 1½ hours, turning the potatoes so the cut sides get browned. Toward the end, toss to coat with the duck fat. Optimal outcome is tender duck legs and crispy potatoes. If the potatoes are done before the duck, remove and set them aside to keep warm.

This recipe scales up easily. Just use a larger pan and as cook as directed.

Leftovers: If you have some meat left over, seal it and store in the freezer for up to two months for future use. Thaw overnight in the refrigerator.

Duck fat is delicious. Use any leftover fat to sauté snow peas, onions or anything else you would otherwise sauté in oil.

Latest News

Where the mat meets the market

Where the mat meets the market
Kathy Reisfeld
Elena Spellman

In a barn on Maple Avenue in Great Barrington, Kathy Reisfeld merges two unlikely worlds: wealth management and yoga, teaching clients and students alike how stability — financial and emotional — comes from practice.

Her life sits at an intersection many assume can’t exist: high finance and yoga. One world is often reduced to greed, the other to “woo-woo” stretching. Yet in conversation, she makes both feel grounded, less like opposites and more like two languages describing the same human need for stability.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

To mow or not to mow?

To mow or not to mow?

A partially mowed meadow in early spring provides habitat for wildlife while helping to keep invasive plants in check.

Dee Salomon

Love it or hate it, there is no denying the several blankets of snow this winter were beautiful, especially as they visually muffled some of the damage they caused in the first place.There appears to be tree damage — some minor and some major — in many places, and now that we can move around, the pre-spring cleanup begins. Here, a heavy snow buildup on our sun porch roof crashed onto the shrubs below, snapping off branches and cleaving a boxwood in half, flattening it.

The other area that has been flattened by the snow is the meadow, now heading into its fourth year of post-lawn alterations. A short recap on its genesis: I simply stopped mowing a half-acre of lawn, planted some flowering plants, spread little bluestem seeds and, far less simply, obsessively pluck out invasive plants such as sheep sorrel and stilt grass. And while it’s not exactly enchanting, it is flourishing, so much so that I cannot bring myself to mow.

Keep ReadingShow less
Capitol hosts first-ever staging of Civil War love story

Playwright Cinzi Lavin, left, poses with Kathleen Kelly, director of ‘A Goodnight Kiss.’

Jack Sheedy

Litchfield County playwright Cinzi Lavin’s “A Goodnight Kiss,” based on letters exchanged between a Civil War soldier and the woman who became his wife, premiered in 2025 to sold-out audiences in Goshen, where the couple once lived. Now the original cast, directed by Goshen resident Kathleen Kelly, will present the play beneath the gold dome of Connecticut’s Capitol in Hartford as part of the state’s America250 commemoration — marking what organizers believe may be the first such performance at the Capitol.

“I don’t believe any live performances of an actual play (at the Capitol) have happened,” said Elizabeth Conroy, administrative assistant at the Office of Legislative Management, who coordinates Capitol events.

Keep ReadingShow less
Hunt Library launches VideoWall for filmmakers

Yonah Sadeh, Falls Village filmmaker and curator of David M. Hunt Library’s new VideoWall.

Robin Roraback

The David M. Hunt Library in Falls Village, known for promoting local artists with its ArtWall, is debuting a new feature showcasing filmmakers. The VideoWall will premiere Saturday, March 28, at 6 p.m. with a screening of two short films by Brooklyn-based documentary filmmaker and animator Imogen Pranger.

The VideoWall is the idea of Falls Village filmmaker Yonah Sadeh, who also serves as curator. “I would love the VideoWall to become a place that showcases the work of local filmmakers, and I hope that other creatives in the area will submit their work to be shown,” he said.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.