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This 2-ingredient recipe gives you such a large flavor payoff for minimal effort. You simply rub the duck legs with our Night Market seasoning and let them sit in the fridge overnight. The next day, you roast the duck in a slow oven for 2 hours and then raise the heat for 20 more minutes to brown the skin.
Fiona Kennedy
4
10 minutes
2.5 hours
Chinese
main course
This 2-ingredient recipe gives you such a large flavor payoff for minimal effort. I learned this method from Hank Shaw and it is pretty foolproof. You simply rub the duck legs with our Night Market seasoning and let them sit in the fridge overnight. The next day, you roast the duck in a slow oven for 2 hours and then raise the heat for 20 more minutes to brown the skin. You can serve this with rice or noodles or shred the duck and serve it with scallion pancakes and hoisin.
4 duck legs
4 tsp. Night Market Seasoning (7227)
Use a small sharp knife to poke little slits in the duck skin, being careful not to pierce the meat. This will help the fat to render out. Sprinkle each duck leg with 1 tsp. of Night Market Seasoning and rub seasoning into the skin. Place duck legs in a bowl and transfer to the fridge to marinate overnight.
Heat oven to 300F. Coat a 9x13-in. pyrex dish with cooking spray and lay duck legs, skin-side up in the dish. Bake for 2 hours, or until duck is tender and the skin should be turning golden. Raise oven temperature to 375F and cook for 15-20 minutes more, or until skin is brown and crispy. Remove duck legs from pan and serve. If you like your duck a little bit more highly seasoned, simply add some more Night Market to taste.
Don’t throw away the duck fat as this stuff is liquid gold! Simply strain the fat into a cup and use it to roast potatoes, radishes, or use it to fry eggs.
