Dukkah Roasted Duck Legs

This is a special make-at-home elegant dinner for two. Tender, succulent Dukkah Roasted Duck Legs. There is a touch of magic from a nutty dukkah crust. A savory-sweet fig glaze is spooned on the legs at serving.

5 from 20 votes

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Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: servings

Calories: 464kcal

Author: Pat Nyswonger

Ingredients

For the Dukkah Roasted Duck Legs:
1 16 oz. package of duck legs thawed
1 tablespoon olive oil
2 tablespoons Dukkah blend
For the Fig Glaze:
2 tbsp. extra-virgin olive oil
1 medium shallots chopped
2 garlic cloves chopped
6 dried figs chopped
1/4 cup chicken broth
1 teaspoon ground cumin
1/2 teaspoon ground fennel seed
1/3 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
1/2 cup honey
3/4 cup white balsamic vinegar
1 cup white wine

Instructions

Preheat the oven to 350°F and set a wire rack over a medium-size rimmed baking sheet.

For the Dukkah Roasted Duck Legs:

Using paper towels, pat the duck legs dry; with an wooden skewer, prick the fattiest parts of the legs in 3-4 places.
Brush oil on the legs then sprinkle a tablespoon of dukkah on both sides of each duck leg. Arrange the duck legs on the wire rack and transfer to the oven.
Roast for about 1 hour and 15 minutes.
Remove from the oven and allow to rest 5 minutes.

For the Fig Glaze:

In a small saucepan set over medium heat, add the oil and when it is warm add the shallots and cook until soft.
Add the garlic and cook another 30 seconds until fragrant, then add the chopped figs and the chicken broth. Cook until the figs are soft and jammy. Add the spices, salt, pepper, honey, vinegar and wine. Bring to a boil, then reduce the heat to low and allow the mixture to simmer and reduce to a syrupy consistency.
Remove from the heat and pour through a fine mesh strainer into a small dish, discard the solids. Keep the sauce warm until serving time. (See notes)
To serve, spoon the fig glaze over each duck leg.

Notes

I used the frozen all natural duck legs by Maple Farms, they are nitrate and additive free. A Vac/Pack of two will weigh approximately 16 ounces. Thaw in the refrigerator overnight.
Pour the sauce into a small pitcher or jar and set it in a simmering pan of hot water to stay warm.
This recipe will make about 3/4 cup of glaze and will keep 2-weeks when refrigerated.
This glaze is also very good with pork
Nutrition values are for the duck legs only. For the fig glaze per tablespoon: Cals. 75, Fat 1.9, Sod. 54, Carbs. 14.8, Sugar 12.w

Nutrition