Apricot Roast Duck Legs Recipe

Name: Apricot Roast Duck Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck legs, excess skin removed; 2 cups duck stock or 2 cups chicken stock; 2 cups water, more if needed to cover duck; sauce; 1/2 cup rice wine vinegar; 1/2 cup apricot preserves; 1 tablespoon soy sauce; 1 birds eye chile; 1 teaspoon fresh ground pepper, mix (red, black, white); 1 tablespoon green peppercorn, rinsed

Servings: persons

1
Place the extra fat in a stockpot with duck stock and water and bring to a boil.
2
Prick the duck legs all over and add to the pot.
3
Add extra water to cover, if needed.
4
Simmer 30 minutes.
5
Remove and let legs sit at room temperature for 30 minutes to dry skin.
6
Meanwhile preheat oven to 450.
7
In a saucepan heat the vinegar, preserves, soy sauce, chile, ground pepper, and peppercorns.
8
Divide sauce in half.
9
Place duck legs on a roasting pan, brush with sauce.
10
Roast for 30 minutes occasionally basting with sauce.
11
Serve with remaining sauce for dipping.

207

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 duck legs, excess skin removed, 2 cups duck stock or 2 cups chicken stock, 2 cups water, more if needed to cover duck, sauce, and more.

Yes, Apricot Roast Duck Legs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot Roast Duck Legs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions