Roasted Duck Leg with Black Garlic

This flavorful dish combines tender, slow-roasted duck legs with rich black garlic, aromatic ginger, orange peel, and herbs, creating a savory and comforting meal best enjoyed with fresh green vegetables.

Ingredients

  • Duck legs

  • White miso

  • Salt

  • Fresh thyme

  • Black garlic

  • Cooking wine, white wine, or red wine

  • Green leafy vegetables or other vegetables, for serving

  • Spices of your choice

  • Small amount of onion or 2–3 shallots

  • Fresh ginger

  • Orange peel, without the white part

Method

1. Marinate

Trim excess fat from the duck legs and reserve it. Mix white miso, salt, thyme, and your choice of spices. Coat the duck legs and marinate in the refrigerator for 2–24 hours, preferably 24 hours.

2. Broil

Wipe off all the marinade with a paper towel and air-dry briefly. Place duck legs skin-side up and broil at 400°F (205°C) for 7–8 minutes, or until the skin is nicely browned. Remove the duck and reserve all the rendered duck fat.

3. Prepare Aromatics

Use all the rendered duck fat in a pan. Add a small amount of onion or 2–3 shallots, fresh ginger, and orange peel without the white part. Sauté until fragrant.

Add black garlic. Add a splash of cooking wine, white wine, or red wine. Cook until the liquid is reduced and mostly evaporated.

4. Slow-Roast

Place the duck legs and aromatics in an oven-safe pan or roasting dish. Roast at 280–300°F (140–150°C) for about 2 hours, or until tender.

Pressure-Cooker Option

Place the browned duck legs and aromatics in a pressure cooker. Cook under pressure for 20–25 minutes, depending on the pressure cooker and size of the duck legs, until tender.

Serve

Serve hot with your choice of vegetables. Blanched or steamed green leafy vegetables are especially good with the richness of the duck.