Crumbed Duck Legs

Cook time 3 hours
Servings 4


4 duck legs

3 cups of duck fat

1 star anise

1 cinnamon stick

2 orange peels

1 tsp salt

1 tsp sugar

100g of Dijon mustard

2 cups of fine crumbs

3 sprigs of thyme, leaves picked and finely chopped

Crumbed Duck Legs


Preheat the oven to 150C.

Place the duck legs in one single layer of a deep dish and cover with the duck fat. Add the star anise, cinnamon, orange, salt and sugar. Cover and cook in the oven for 2 - 2 ½ hours or until the meat just starts to pull away from the bone.

Once cooked cool in the duck fat and then remove and wipe away excess fat. Strain fat and store in an airtight container and in the fridge. This can be used a few more times.

Increase the heat in the oven to 210C.

Combine the crumbs with the thyme. Using a pastry brush, generously brush each leg with mustard.

Carefully crumb each duck leg, ensuring the meat doesn’t fall off the bone. Place legs on a tray lined with baking paper and bake in the oven for 20 minutes or until a golden crust forms.