Description
A delicious and hearty one-pan roast featuring tender duck legs cooked low and slow with aromatic thyme, sweet carrots, and creamy white beans. Crispy skin on the duck contrasts beautifully with the soft vegetables simmered in the rich duck fat. An easy yet elegant meal perfect for a comforting dinner.
Ingredients
Scale
Duck
- 4 duck legs
- Handful of thyme sprigs
- Sunflower oil, for drizzling
Vegetables & Beans
- 500g carrots, sliced
- 4 garlic cloves, finely chopped
- 2 x 400g cans white beans, drained
Instructions
- Prepare the duck legs: If possible, lightly salt the duck legs a day or two ahead of cooking. Scatter some thyme sprigs over them, cover, and refrigerate. This step enhances flavor and texture but is optional if short on time.
- Preheat the oven and brown the duck: Heat the oven to 160°C (140°C fan) or gas mark 3. Drizzle a little sunflower oil into a shallow flameproof casserole or roasting tin. Pat dry the duck legs if salted beforehand to remove moisture for better browning. Place them skin-side down in the hot tin and cook until the skin is golden and fat has rendered. Turn the legs over and continue cooking for 10-15 minutes to brown all sides.
- Cook the vegetables: Remove the duck legs from the tin and set aside. Pour off about half the duck fat from the pan (reserve if desired). Return the tin to the heat and add sliced carrots, chopped garlic, thyme, and seasoning. Fry for about 5 minutes until carrots start softening.
- Simmer in the oven: Place the duck legs skin-side up on top of the vegetable mixture. Pour around 100ml water over the vegetables. Bring to a simmer on the stovetop, then cover the casserole and transfer it to the preheated oven. Roast for 1 hour and 30 minutes, allowing flavors to meld and duck to become tender.
- Add beans and crisp skin: Remove the casserole from the oven and uncover. Increase oven temperature to 200°C (180°C fan) or gas mark 6. Carefully lift out the duck legs and stir the drained white beans into the carrot and thyme mixture. Place the duck legs back on top. Return to the oven, uncovered, and roast for an additional 20-30 minutes until the duck skin crisps and the beans simmer gently.
- Rest and serve: Remove the dish from the oven and let the duck rest for 10 minutes to retain juices. Serve the duck legs directly from the casserole alongside the flavorful white beans and carrots.
Notes
- Salting the duck legs ahead of time enhances flavor and texture but can be skipped if pressed for time.
- Save the rendered duck fat to roast potatoes for extra flavor.
- Ensure the duck skin is patted dry before browning to achieve maximum crispiness.
- This dish can be made a day ahead; reheat gently in the oven to maintain crisp skin.
- Adjust seasoning to taste, especially before the final roasting stage.
- Prep Time: 15 minutes (plus optional 1-2 days for salting)
- Cook Time: 2 hours (1 hr 30 mins low roast + 20-30 mins crisping)
- Category: Roasting
- Method: Roasting
- Cuisine: French-inspired
Keywords: duck legs, roast duck, white beans, carrots, one-pan meal, thyme, roasted duck, hearty dinner
