Introduction

This one-pan roast duck legs dish combines tender, flavorful meat with hearty white beans and sweet carrots. Slow-cooked to perfection, it’s an easy yet impressive meal that fills your kitchen with mouthwatering aromas.

A white round Dutch oven with light blue handles is filled with three large pieces of golden-brown roasted chicken legs, laid on top of a bed of cooked white beans and sliced orange carrots, mixed with small bits of herbs and meat. The chicken skin looks crispy and sprinkled lightly with salt, and the vegetables underneath have a soft, tender texture with some browning from cooking. The pot sits on a white marbled surface and the lid is partially open, showing the warm, hearty meal inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 duck legs
Handful of thyme sprigs
Sunflower oil, for drizzling
500g carrots, sliced
4 garlic cloves, finely chopped
2 x 400g cans white beans, drained

Instructions

Step 1: If you have time, lightly salt the duck legs a day or two before cooking. Scatter with some thyme sprigs, cover, and chill until needed. This step is optional but enhances flavor.
Step 2: Preheat the oven to 160°C (140°C fan/gas mark 3). Heat a little sunflower oil in a shallow flameproof casserole or roasting tin.
Step 3: If duck legs were salted in advance, pat them dry with kitchen paper. Place them skin-side down in the hot oil and cook until the skin is golden and fat has rendered. Turn the legs and cook for another 10–15 minutes to brown evenly.
Step 4: Remove the duck legs to a plate. Pour off half the fat from the casserole, reserving it if you like for roasting potatoes later.
Step 5: Return the casserole to heat. Add the sliced carrots, chopped garlic, thyme, and a pinch of seasoning. Fry for 5 minutes until the carrots start to soften.
Step 6: Place the duck legs on top of the vegetables, skin-side up. Pour about 100ml of water over the vegetables. Bring to a gentle simmer, cover, and transfer to the oven to cook for 1 hour 30 minutes.
Step 7: Remove the casserole from the oven and uncover. Increase the oven temperature to 200°C (180°C fan/gas mark 6).
Step 8: Lift the duck legs onto a plate. Stir the drained white beans into the carrots and thyme in the casserole. Return the duck legs on top.
Step 9: Cook uncovered in the oven for another 20–30 minutes until the duck skin is crisp and the beans are simmering.
Step 10: Remove from the oven and let rest for 10 minutes before serving directly from the casserole or roasting tin.

Tips & Variations

Salting the duck legs in advance draws out moisture and results in crisper skin. If short on time, you can skip this step without much loss in flavor.
You can substitute white beans with cannellini or butter beans for a different texture.
Add a splash of white wine or chicken stock along with the water for extra depth in the cooking liquid.
Use fresh thyme on top for garnish before serving to add a fresh herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C until warmed through to keep the duck skin crisp. You can also reheat on the stovetop in a covered pan over low heat.

How to Serve

A round white enamel pot with handles contains a dish with three large golden-brown roasted chicken legs on top. Beneath the chicken legs, there is a bed of cooked white beans and sliced orange carrots mixed with small herbs and bits of cooked meat, creating a colorful and textured base. The chicken skin is crispy with a shiny, browned surface, and the beans and carrots look soft and stew-like. The pot’s white lid is partially open on the side, showing the food inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use duck breasts instead of legs?

Duck breasts cook faster and need different handling to keep tender and juicy. This recipe is best suited for duck legs because of the slow cooking method that renders the fat and tenderizes the meat.

Do I need a flameproof casserole dish?

Yes, a flameproof casserole or roasting tin is best since it can go from stovetop to oven safely. If you don’t have one, use an oven-safe baking dish and cook the vegetables separately on the stovetop before transferring to the oven.