PAN-SEARED, SLOW-ROASTED DUCK LEGS WITH CRISPY SKIN, BUTTER-HOT SAUCE GLAZE, AND A COOL HERB BUTTERMILK RANCH.
- Prep time: 10 minutes
- Cook time: 85-95 minutes
- Total time: ~1 h 45
- Serves: 2
INGREDIENTS
Duck
- 2 duck legs (thigh and drumstick attached)
- Salt
- Freshly cracked black pepper
No oil needed — the duck fat will render naturally.
Buffalo Glaze
- 70 g unsalted butter
- 50 ml hot sauce (Frank’s-style or similar)
- 1 tsp honey (optional, to round acidity)
Homemade Buttermilk - Herb Ranch Sauce
- 120 ml buttermilk
- 100 g full-fat Greek yogurt
- 1 small shallot, very finely minced or microplaned
- 1 tbsp fresh chives, finely sliced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh dill, finely chopped
- 1 tsp lemon juice or white wine vinegar
- Salt, to taste
- Freshly cracked white or black pepper
Optional (recommended):
- 1 tsp olive oil (for sheen)
- Pinch of Espelette pepper or smoked paprika
INSTRUCTIONS
1. Pan-sear & render the duck legs
- Preheat oven to 160°C / 325°F.
- Pat duck legs very dry and season generously with salt and black pepper.
- Place duck legs skin-side down in a cold, heavy pan (cast iron preferred).
- Set over medium heat and slowly render fat 10-12 minutes, until the skin is golden and much of the fat has rendered.
- Flip and sear the flesh side 2-3 minutes.
2. Slow-roast
- Transfer duck legs to a rack set over a baking tray.
- Roast 55-65 minutes, until the meat is tender and the fat fully rendered.
3. Crisp the skin
- Increase oven temperature to 220°C / 425°F.
- Roast an additional 10-15 minutes, until the skin is deeply golden and crackly.
- Remove from oven and rest 5 minutes.
4. Make the buffalo glaze
- In a small saucepan, melt butter gently.
- Whisk in hot sauce and honey (if using).
- Keep warm - glossy, not boiling.
5. Glaze the duck legs
- Brush the duck legs generously with buffalo glaze.
- Return to oven or place under the broiler 3-5 minutes, just until lacquered and shiny. Do not burn.
6. Make the homemade ranch sauce
- Whisk Greek yogurt and buttermilk until smooth and pourable.
- Add shallot, herbs, lemon juice (or vinegar), salt, and pepper.
- Finish with olive oil if using.
- Rest 10-15 minutes in the fridge.
Texture goal: cool, fluid, spoon-drizzle consistency.
7. Finish & serve
- Plate duck legs whole.
- Drizzle homemade ranch lightly over the top or serve alongside.
- Finish with Espelette or smoked paprika if desired.
By Laurent Dagenais