Paleo Slow-Roasted Duck Legs with Herbs

Total time14 hr 50 min

Prep time20 min

Cook time2 hr 30 min

4.6

(8)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cure

4 duck legs (about 3 lb total)
1 tbsp kosher salt
1 tsp black pepper, coarsely ground
4 garlic cloves, smashed
6 sprigs fresh thyme
2 bay leaves

For the braise

½ cup chicken bone broth
1 tbsp apple cider vinegar
2 tbsp olive oil

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the duck legs completely dry with paper towels. In a small bowl, combine the salt and black pepper. Rub the mixture all over the duck legs, then tuck the smashed garlic cloves, thyme sprigs, and bay leaves around them in a snug baking dish. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
2
Remove the duck legs from the refrigerator 30 minutes before cooking. Heat the oven to 300°F (150°C). Brush off and discard the garlic, thyme, and bay leaves from the cure — they have done their work and will burn during the long roast.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!