Low Sodium Crispy Roast Duck Leg
Indulge in the savory perfection of this Low Sodium Crispy Roast Duck Leg recipe, a gourmet delight designed for health-conscious foodies who refuse to compromise on flavor. This dish features tender duck legs with irresistibly golden, crackling skin, accomplished through a unique two-step roasting process. Infused with the aromatic goodness of fresh thyme, garlic, and zesty lemon, each bite bursts with natural flavors, all while keeping sodium levels in check. The light pan sauce, made from unsalted chicken broth and rendered duck fat, adds a restaurant-quality finishing touch. With just 15 minutes of prep time, this elegant, low sodium recipe is ideal for dinner parties or a special weeknight treat. Serve with your favorite roasted vegetables or a fresh green salad for perfect pairing.
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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
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Rinse the duck legs under cold water and pat them dry with paper towels.
Step 3
Place the duck legs on a cutting board and, using a sharp knife, make small slits in the skin without cutting into the meat.
Step 4
In a small bowl, mix together olive oil, fresh thyme, minced garlic, ground black pepper, and lemon zest.
Step 5
Rub the mixture evenly over the duck legs, ensuring they are well coated.
Step 6
In an ovenproof skillet or roasting pan, place the duck legs skin-side down.
Step 7
Add the water to the pan to prevent the duck fat from smoking.
Step 8
Roast the duck legs in the oven for 1 hour, occasionally basting with the accumulated pan juices.
Step 9
After 1 hour, increase the oven temperature to 425°F (220°C).
Step 10
Turn the duck legs skin-side up and roast for an additional 30-45 minutes, or until the skin is crispy and golden brown.
Step 11
Remove the duck legs from the oven and allow them to rest for 10 minutes before serving.
Step 12
While the duck rests, pour off all but 2 tablespoons of the duck fat from the pan.
Step 13
Place the pan over medium heat on the stovetop and add the unsalted chicken broth.
Step 14
Scrape up the browned bits from the bottom of the pan and simmer for 2-3 minutes to create a light sauce.
Step 15
Serve the crispy duck legs with the pan sauce drizzled over the top.
Nutrition Facts
| Serving size | (781.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1964.4 |
| Total Fat 170.1g | 0% |
| Saturated Fat 52.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 420mg | 0% |
| Sodium 341.9mg | 0% |
| Total Carbohydrate 5.3g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 0.1g | |
| Protein 96.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 98.8mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 1107.3mg | 0% |
Source of Calories