Roasted Duck Legs Plum Sauce

The smell of duck fat pooling in the pan is what got me hooked. I was trying to impress someone who'd spent a summer in Lyon, and I panicked halfway through because the skin wasn't crisping fast enough. Turns out, starting the duck in a cold pan changes everything. That dinner taught me that good food isn't about perfection—it's about paying attention when the pan starts to sizzle.

I made this for a small gathering once, and by the time I brought the duck to the table, the kitchen smelled like a bistro. Someone asked if I'd trained in France. I hadn't, but I also didn't correct them. The plum sauce was still warm in a little bowl, dark and glossy, and everyone went quiet for a minute while they ate. That's when I knew this recipe was a keeper.

Ingredients

• Duck legs: Look for legs with thick skin and a good layer of fat underneath—that's where all the flavor and crispness come from.
• Kosher salt and black pepper: Season generously because duck can handle it, and the salt helps pull moisture from the skin so it crisps beautifully.
• Chinese five-spice powder: This is optional, but it adds a warm, aromatic depth that plays surprisingly well with the fruit.
• Ripe plums: Use plums that give a little when you press them—they'll break down into a jammy sauce that clings to the meat.
• Honey and dark brown sugar: Together they create a rich sweetness that caramelizes slightly as the sauce reduces.
• Red wine vinegar: This cuts through the richness and keeps the sauce from feeling too heavy.
• Soy sauce: It adds umami and a subtle saltiness that rounds out the flavors (swap for gluten-free soy sauce if needed).
• Shallot, garlic, and ginger: These three make the sauce taste layered and complex, not flat or one-note.
• Crushed red pepper flakes: Just a pinch gives the sauce a gentle warmth that sneaks up on you.
• Spring onions and herbs: Fresh garnish adds color and a bright, grassy contrast to the rich duck.

Instructions

Prep the duck:

Pat the duck legs completely dry with paper towels—any moisture will stop the skin from crisping. Season all over with salt, pepper, and five-spice if you're using it, pressing the spices gently into the skin.

Render the fat:

Place the duck legs skin side down in a cold ovenproof skillet, then turn the heat to medium. The slow start lets the fat melt out gradually, and after 8 to 10 minutes the skin will turn golden and release easily from the pan.

Roast the duck:

Flip the legs skin side up, slide the skillet into a 180°C oven, and roast for 1 hour, spooning some of the rendered fat over the legs halfway through. The skin should be deeply bronzed and crisp, and the meat will pull away from the bone without a fight.

Make the plum sauce:

While the duck roasts, combine plums, honey, brown sugar, vinegar, soy sauce, shallot, garlic, ginger, red pepper flakes, and water in a saucepan. Simmer over medium heat for 20 to 25 minutes, stirring now and then, until the plums collapse and the sauce thickens into something glossy and fragrant.

Finish the sauce:

Mash the plums with the back of a spoon for a chunky texture, or blend it smooth if you prefer. Taste it and adjust with more honey, vinegar, or salt until it feels balanced.

Rest and serve:

Let the duck legs rest for 5 minutes after they come out of the oven so the juices settle. Serve them with a generous spoonful of plum sauce and a scatter of spring onions and fresh herbs.

Save

There was an autumn evening when I served this with a bottle of Pinot Noir and a bowl of roasted potatoes still steaming from the oven. The light was fading, the windows were open, and the whole meal felt effortless even though I'd been watching the duck like a hawk. Someone said it tasted like a place they'd been once, somewhere in the countryside. I didn't ask where. I just smiled and passed the sauce.

Getting the Skin Crispy Every Time

The secret is patience and a cold start. If you rush the rendering or crank the heat too high, the skin burns before the fat melts. Let it take its time in the pan, and if you want it even crispier at the end, slide the duck under the broiler for 2 minutes. Just don't walk away—it goes from perfect to charred in seconds.

Swapping the Fruit

Plums are ideal because they're tart and jammy, but I've made this with apricots in summer and cherries in late spring. Each fruit brings its own personality to the sauce. Apricots lean a little sweeter, cherries add a deeper, almost wine-like note. Use what's ripe and adjust the sugar and vinegar to taste.

What to Serve Alongside

Duck is rich, so you want something that soaks up the sauce and cuts through the fat. I usually go with roasted potatoes, buttery rice, or sautéed greens like chard or kale. A simple green salad with a sharp vinaigrette also works beautifully. Keep the sides uncomplicated so the duck stays the star.

• If you have leftover duck fat, save it—it makes the best roasted vegetables you'll ever taste.
• The plum sauce keeps in the fridge for up to a week and is delicious on pork, chicken, or even spread on toast.
• A dry Riesling or light Pinot Noir complements the sweet-tart sauce without overpowering the duck.

Save

This is the kind of dish that makes you feel capable, even on days when you're winging it. The duck does most of the work, the sauce practically makes itself, and the result is something people remember long after the plates are cleared.

Recipe Questions & Answers

→ How do I achieve crispy skin on the duck legs?

Cook the duck legs skin side down on medium heat first to render fat and crisp the skin, then roast in the oven. Optionally, finish under the broiler for 2 minutes.

→ Can I substitute plums in the sauce?

Yes, apricots or cherries can be used instead of plums when in season to maintain the sauce's fruity tang.

→ What side dishes complement this main dish?

Roasted potatoes, rice, or sautéed greens pair exceptionally well with the rich duck and plum sauce.

→ Is the plum sauce sweet or tangy?

It balances sweetness from honey and brown sugar with tanginess from red wine vinegar, creating a complex flavor profile.

→ How long does the plum sauce need to simmer?

Simmer the plum sauce for 20–25 minutes until the fruit softens and the sauce thickens.