Roasted Duck Legs Plum Sauce (Printable)

Juicy duck legs roasted with a flavorful plum sauce, offering a perfect blend of savory and tangy tastes.

# What You 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 (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 fl oz water

→ Garnish (optional)

15 - 2 spring onions, thinly sliced
16 - Fresh cilantro or parsley, chopped

# How to Make It:

01 - Set the oven temperature to 350°F.
02 - Pat the duck legs dry with paper towels and season thoroughly with salt, black pepper, and five-spice powder if using.
03 - Place the duck legs skin side down in a cold, ovenproof skillet over medium heat and cook for 8 to 10 minutes until the skin is golden and fat has rendered.
04 - Flip the duck legs, transfer the skillet to the oven, and roast for 1 hour, basting halfway through with rendered fat until skin is crisp and meat tender.
05 - In a medium saucepan, combine plums, honey, brown sugar, red wine vinegar, soy sauce, shallot, garlic, fresh ginger, red pepper flakes, and water. Bring to a simmer over medium heat.
06 - Simmer the mixture, stirring occasionally for 20 to 25 minutes until the plums are soft and the sauce thickens. Mash or blend to desired consistency and adjust seasoning.
07 - Remove duck legs from the oven and allow them to rest for 5 minutes.
08 - Plate the duck legs, spoon the plum sauce over, and garnish with sliced spring onions and chopped herbs as desired.

# Expert Suggestions:

01 -
  • The duck leg practically bastes itself as it roasts, leaving you free to sip wine and stir the sauce.
  • That plum sauce hits every note: sweet, tangy, a little funky from the soy, and it clings to the meat like it was always meant to be there.
  • It looks like you spent all day cooking, but most of the time is hands-off oven magic.
02 -
  • Starting the duck in a cold pan is non-negotiable; if you preheat the skillet, the skin seizes up and the fat never renders properly.
  • Don't skip the resting step after roasting, cutting into the legs too soon sends all those beautiful juices running across the cutting board instead of staying in the meat.
  • Taste the plum sauce before you serve it; depending on your plums' sweetness, you might need an extra splash of vinegar or pinch of salt to bring it into balance.
03 -
  • Score the duck skin in a crosshatch pattern before seasoning; it helps the fat render faster and the skin crisp more evenly.
  • Use an ovenproof skillet you can move from stovetop to oven without fuss, it saves you a pan and keeps all that flavor in one place.
  • If your plums are very tart, start with less vinegar and add more at the end; it's easier to brighten a sauce than to fix one that's too sharp.

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