Slow-Roasted Duck Legs

Although the preceding recipes for whole roast duck and Pekin duck are succulent, I rarely bother roasting a whole duck because it requires such long cooking time that it’s easy to overcook the breast meat if you’re not careful. Roasting duck legs, however, is a totally different matter. When cooked rare, the meat on a duck leg is too tough, but when slow-roasted until the meat is well-done, most of the fat is rendered out of the leg, the meat has a moist and melting texture, and the skin is crisp and juicy.