Roasted Duck Legs Plum Sauce (Printable)
Tender roasted duck legs paired with a rich, tangy plum sauce for an elegant meal.
# What You'll Need:
→ Duck
01 - 4 duck legs (7–9 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon Chinese five-spice powder (optional)
→ Plum Sauce
05 - 14 oz ripe plums, pitted and quartered
06 - 2 tablespoons honey
07 - 2 tablespoons dark brown sugar
08 - 2 tablespoons red wine vinegar
09 - 1 tablespoon soy sauce (use gluten-free if needed)
10 - 1 small shallot, finely chopped
11 - 1 garlic clove, minced
12 - ½ teaspoon grated fresh ginger
13 - ¼ teaspoon crushed red pepper flakes (optional)
14 - 3.4 fluid ounces water
→ Garnish (optional)
15 - 2 spring onions, thinly sliced
16 - Fresh cilantro or parsley, chopped
# Directions:
01 - Preheat the oven to 350°F.
02 - Pat duck legs dry with paper towels. Season all over with kosher salt, black pepper, and five-spice powder if using.
03 - Place duck legs skin side down in a cold, ovenproof skillet. Heat over medium for 8–10 minutes until the fat renders and the skin turns golden brown.
04 - Flip duck legs, transfer skillet to the oven, and roast for 1 hour. Baste with rendered fat halfway through cooking. The duck is ready when the skin is crisp and the meat tender.
05 - Meanwhile, combine plums, honey, brown sugar, red wine vinegar, soy sauce, shallot, garlic, ginger, red pepper flakes, and water in a saucepan. Bring to a simmer over medium heat.
06 - Simmer, stirring occasionally, for 20–25 minutes until plums are soft and sauce thickens. Mash or blend to desired consistency, then adjust seasoning to taste.
07 - Remove duck legs from the oven and let rest for 5 minutes.
08 - Plate duck legs with plum sauce and garnish with spring onions and fresh herbs if desired.
# Expert Advice:
01 -
- The skin gets so crisp it crackles, while the meat stays fall-apart tender without any fuss.
- The plum sauce balances sweet, tart, and a little heat in a way that feels fancy but comes together in one pot.
- It looks like you spent all day cooking, but most of the time the oven does the work for you.
02 -
- Starting the duck in a cold pan is essential—if you add it to hot oil, the skin tightens and the fat never renders properly.
- Don't skip the resting step after roasting, or all the flavorful juices will run out the moment you cut into the meat.
- If your plum sauce tastes flat, it probably needs more acid—add vinegar a teaspoon at a time until it brightens up.
03 -
- Score the duck skin lightly in a crosshatch pattern before cooking to help the fat render even faster and the skin crisp more evenly.
- Baste the duck with its own rendered fat halfway through roasting—it keeps the meat moist and adds an extra layer of flavor to the skin.
- Taste the plum sauce while it's still warm and adjust the balance of sweet, sour, and salty before serving—it's easier to fix then than after it cools.