Low Sodium Crispy Roast Duck Leg
Indulge in the savory delight of Low Sodium Crispy Roast Duck Leg, a healthier twist on a gourmet classic. Perfect for duck lovers seeking reduced sodium without sacrificing flavor, this recipe balances rich, succulent duck legs with a fragrant coating of fresh thyme, garlic, lemon zest, and ground black pepper. Skillfully roasted to achieve irresistible golden-brown, crackling skin, these duck legs are basted with natural juices and paired with a light, pan-simmered sauce made from unsalted chicken broth. Ideal for an elegant dinner for two, this dish combines simple techniques and wholesome ingredients to deliver maximum flavor with minimal salt. It's a showstopper for any occasion, offering indulgence with a mindful touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Duck legs
- 2 tablespoons Olive oil
- 1 tablespoon Fresh thyme
- 3 units Garlic cloves, minced
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Lemon zest
- 0.5 cup Water
- 0.5 cup Unsalted chicken broth
Instructions
Preheat your oven to 325°F (165°C).
Rinse the duck legs under cold water and pat them dry with paper towels.
Place the duck legs on a cutting board and, using a sharp knife, make small slits in the skin without cutting into the meat.
In a small bowl, mix together olive oil, fresh thyme, minced garlic, ground black pepper, and lemon zest.
Rub the mixture evenly over the duck legs, ensuring they are well coated.
In an ovenproof skillet or roasting pan, place the duck legs skin-side down.
Add the water to the pan to prevent the duck fat from smoking.
Roast the duck legs in the oven for 1 hour, occasionally basting with the accumulated pan juices.
After 1 hour, increase the oven temperature to 425°F (220°C).
Turn the duck legs skin-side up and roast for an additional 30-45 minutes, or until the skin is crispy and golden brown.
Remove the duck legs from the oven and allow them to rest for 10 minutes before serving.
While the duck rests, pour off all but 2 tablespoons of the duck fat from the pan.
Place the pan over medium heat on the stovetop and add the unsalted chicken broth.
Scrape up the browned bits from the bottom of the pan and simmer for 2-3 minutes to create a light sauce.
Serve the crispy duck legs with the pan sauce drizzled over the top.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
