Introduction

This one-pan roast duck legs recipe combines tender, flavorful duck with hearty white beans and sweet carrots. It’s a comforting meal that requires minimal fuss but delivers maximum taste, perfect for a cozy dinner.

The image shows a round white pot with a lid partially open, revealing three large golden-brown roasted chicken legs arranged on top. Underneath the chicken legs is a layer of cooked white beans mixed with round orange carrot slices and some small green herb sprigs, creating a colorful base. The chicken skin looks crispy and shiny with a lightly salted texture. The pot sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 duck legs
Handful of thyme sprigs
Sunflower oil, for drizzling
500g carrots, sliced
4 garlic cloves, finely chopped
2 x 400g cans white beans, drained

Instructions

Step 1: If possible, lightly salt the duck legs a day or two before cooking, scatter some thyme sprigs over them, cover, and refrigerate. This step enhances flavor but can be skipped if short on time.
Step 2: Preheat your oven to 160°C (140°C fan)/gas mark 3. Drizzle a little sunflower oil into a shallow flameproof casserole or roasting tin and heat it on the stove.
Step 3: If the duck legs were salted earlier, pat them dry with kitchen paper. Place them skin-side down in the hot tin and cook until the skin is golden and the fat is rendered. Turn the legs and cook for another 10–15 minutes to brown evenly.
Step 4: Remove the duck legs to a plate and pour away half of the fat from the tin (save it for roasting potatoes if you like). Return the tin to the heat and add the sliced carrots, chopped garlic, remaining thyme, and some seasoning. Fry for 5 minutes until the carrots start to soften.
Step 5: Place the duck legs back on top of the vegetables, skin-side up. Pour about 100ml of water over the vegetables, bring to a simmer, cover the tin, and transfer it to the oven to cook for 1 hour 30 minutes.
Step 6: Remove the tin from the oven and uncover. Increase the oven temperature to 200°C (180°C fan)/gas mark 6. Stir the drained white beans through the carrots and thyme mixture, then nestle the duck legs back on top.
Step 7: Return the dish to the oven, uncovered, and cook for another 20–30 minutes until the duck skin crisps up and the beans are simmering. Remove from the oven and let rest for 10 minutes before serving.

Tips & Variations

For extra crisp skin, finish the duck legs under a broiler for a few minutes at the end, watching carefully to avoid burning.
Swap white beans for cannellini or butter beans to vary the texture and flavor.
If you don’t have thyme, rosemary or sage can add a lovely herbal note.
This dish pairs beautifully with crusty bread or a simple green salad to balance the rich flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. For best results, crisp the duck skin again briefly in a hot oven before serving.

How to Serve

A white enameled cast iron pot filled with three large golden-brown roasted chicken legs placed on top, their crispy skin glistening with a light coating of salt. Below the chicken, there is a thick layer of cooked white beans and sliced orange carrots mixed together, showing soft textures with some herbs like sprigs of thyme scattered throughout. The pot's slightly open lid rests against one side, and the whole dish sits on a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this recipe without salting the duck in advance?

Yes, salting ahead is optional and mostly enhances flavor and texture, but the dish will still be delicious if you skip this step and cook immediately.

What can I use if I don’t have a flameproof casserole?

A deep roasting tin or ovenproof baking dish will work fine. Just make sure it can go from stove to oven safely if you are browning the duck directly in it.