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As the days get longer and the sun shines brighter, summer is the perfect time to fire up the grill, try something new, and savor the flavors of the season.
If you’re looking to take your summer dining to the next level, duck legs are the answer.
Crispy, tender, and full of rich flavor, duck legs offer an indulgent yet versatile option for summer meals.
Whether roasted, grilled, glazed, or served with vibrant salads and fresh fruits, there’s a summer duck leg recipe to suit every taste and occasion.
In this article, we’ve curated over 24+ of the best summer duck leg recipes to inspire your next meal.
From tropical mango-chili glazes to smoky charred vegetable pairings, these dishes will bring bold flavors and new ideas to your summer table.
Whether you’re hosting a dinner party, grilling for friends, or simply craving something delicious, these recipes are sure to elevate your summer cooking.
So, get ready to experiment with the rich and succulent taste of duck, and let these 24+ recipes become your go-to for summer entertaining!
24+ Delicious Summer Duck Leg Recipes to Elevate Your Seasonal Dinners
With 24+ summer duck leg recipes to choose from, the possibilities are endless for creating unforgettable meals this season.
Duck legs are a wonderful addition to your warm-weather menus, offering rich, flavorful meat that pairs beautifully with seasonal produce, zesty marinades, and fresh herbs.
Whether you’re roasting them slowly for tender perfection, grilling them to crispy skin, or glazing them with bold fruit sauces, these recipes bring the best of summer’s flavors to the table.
So, next time you’re looking for a dish that’s both elegant and easy to prepare, try one of these mouthwatering duck leg recipes.
Grilled Duck Legs with Peach Glaze
Juicy grilled duck legs get a sweet and tangy twist with a peach glaze that captures the essence of summer.
This recipe balances the richness of the duck with the bright acidity of ripe peaches, fresh herbs, and a hint of spice. Perfect for backyard BBQs or summer dinner parties, it’s an elegant yet approachable dish.
Ingredients:
- 4 duck legs
- Salt and black pepper
- 2 fresh peaches, peeled and chopped
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1/2 tsp red chili flakes (optional)
Instructions:
- Preheat the grill to medium heat.
- Season duck legs generously with salt and pepper.
- In a saucepan, combine peaches, honey, balsamic vinegar, mustard, olive oil, thyme, and chili flakes. Cook over medium heat until peaches soften (about 8 minutes). Blend until smooth, then simmer another 5 minutes to thicken.
- Grill the duck legs skin-side down for 6–8 minutes, then flip and continue cooking for 10–15 minutes, basting with the peach glaze during the last 5 minutes.
- Rest the duck legs for 5 minutes before serving.
Grilled duck legs with peach glaze bring bold flavors to the table while staying light and seasonal.
The glaze caramelizes beautifully on the grill, creating a crisp, flavorful crust that perfectly complements the succulent meat.
Duck Leg Tacos with Corn Salsa
These duck leg tacos are a vibrant, crowd-pleasing dish that screams summer.
Slow-roasted duck is pulled and served in warm tortillas, topped with a charred corn and tomato salsa that adds crunch, color, and a refreshing contrast.
Ingredients:
- 4 duck legs
- 1 tbsp smoked paprika
- 1 tsp cumin
- Salt and pepper
- 1 tbsp olive oil
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- Juice of 1 lime
- 2 tbsp chopped cilantro
- 8 small corn tortillas
Instructions:
- Preheat oven to 325°F (163°C).
- Season duck legs with paprika, cumin, salt, and pepper. Heat oil in a skillet and sear the duck until browned. Transfer to a baking dish, cover with foil, and roast for 2.5 hours until tender.
- Shred duck meat and set aside.
- In a hot skillet, char the corn for 3–4 minutes. Combine with cherry tomatoes, red onion, lime juice, and cilantro for salsa.
- Warm tortillas, fill with shredded duck, and top with salsa.
This taco recipe brings comfort and freshness together, making it a great choice for casual summer gatherings.
The savory duck and bright salsa create a satisfying combination that keeps people coming back for more.
Duck Leg Salad with Citrus Vinaigrette
This refreshing salad is a great way to enjoy duck in a lighter format during warmer months.
Slow-roasted duck legs are served over mixed greens with juicy orange slices, toasted almonds, and a homemade citrus vinaigrette that ties the whole dish together.
Ingredients:
- 2 duck legs
- Salt and pepper
- 1 tsp five-spice powder
- 4 cups mixed salad greens
- 1 orange, segmented
- 1/4 cup sliced almonds, toasted
- 1/4 red onion, thinly sliced
For the vinaigrette:
- 2 tbsp orange juice
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 325°F (163°C).
- Season duck legs with salt, pepper, and five-spice. Roast for 2.5 hours until tender. Let cool slightly, then shred the meat.
- Whisk vinaigrette ingredients in a bowl until emulsified.
- Assemble greens, orange slices, almonds, and onion on a platter. Top with shredded duck and drizzle with vinaigrette.
This salad offers a bright, tangy contrast to the rich duck meat, making it a satisfying yet refreshing option for a summer lunch or light dinner.
The blend of textures and citrus notes brings balance and elegance to every bite.
Duck Leg with Cherry and Red Wine Sauce
The combination of duck with a rich cherry and red wine sauce creates a perfect dish for any summer evening. The sweet and tart cherries complement the gamey flavor of the duck, while the red wine sauce adds depth and complexity.
This dish is sophisticated yet simple, making it a wonderful choice for a summer dinner party.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup red wine
- 1 cup fresh cherries, pitted and halved
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 2 sprigs fresh thyme
- 1 tbsp butter
Instructions:
- Preheat oven to 325°F (163°C). Season duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear duck legs, skin-side down, until golden brown (about 5 minutes). Flip and sear the other side for 2 minutes. Transfer duck legs to a baking dish and roast for 2 hours until tender.
- In the same skillet, pour in red wine, balsamic vinegar, and honey. Stir to combine, scraping up any bits from the pan. Add cherries and thyme, and simmer for 10 minutes until the sauce thickens.
- Remove from heat, discard the thyme sprigs, and stir in butter for a glossy finish.
- Serve the duck legs with the cherry and red wine sauce spooned over the top.
The cherries and wine sauce beautifully balance the richness of the duck, providing a sweet yet savory experience that is perfect for a special occasion or summer dinner.
Duck Leg Confit with Lemon and Herb Risotto
Duck leg confit is one of the most indulgent and flavorful ways to prepare duck, and pairing it with a creamy lemon and herb risotto brings a fresh, zesty contrast.
This dish is rich but light enough to enjoy during warm weather, offering an upscale comfort food experience.
Ingredients:
- 4 duck legs
- Salt and pepper
- 2 cups duck fat (for confit)
- 1 tbsp olive oil
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 tbsp chopped fresh parsley
Instructions:
- Season duck legs with salt and pepper. Submerge the duck legs in duck fat in a Dutch oven, cover, and cook at 250°F (121°C) for 2–3 hours until tender and falling off the bone.
- Once the duck is done, remove from fat and crisp the skin in a hot skillet for 2–3 minutes. Shred the meat off the bone and set aside.
- In a separate pan, heat olive oil and sauté Arborio rice for 2 minutes. Add wine and cook until absorbed. Gradually add warm broth one cup at a time, stirring constantly until the liquid is absorbed and the rice is creamy (about 18–20 minutes).
- Stir in Parmesan, lemon juice, zest, and parsley.
- Serve the creamy risotto topped with crispy duck confit and a sprinkle of fresh herbs.
The combination of rich, crispy duck with the fresh, citrusy risotto creates an elevated dish that feels luxurious yet is ideal for summer dining.
The duck confit’s richness is beautifully balanced by the lightness of the lemony risotto.
Duck Leg Salad with Grilled Vegetables
This vibrant salad highlights fresh, seasonal summer vegetables and pairs them perfectly with tender duck legs.
The smoky char from grilled veggies, combined with the richness of duck, makes this dish satisfying yet refreshing. It’s perfect for a light summer lunch or dinner.
Ingredients:
- 4 duck legs
- Salt and pepper
- 2 tbsp olive oil
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 eggplant, sliced
- 1/2 red onion, sliced
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette
Instructions:
- Preheat the grill to medium heat. Season duck legs with salt and pepper. Grill duck legs, skin-side down, for about 6–8 minutes per side, until crispy and cooked through (about 25–30 minutes).
- While the duck cooks, toss the sliced zucchini, bell pepper, eggplant, and red onion in olive oil, salt, and pepper. Grill the vegetables for 3–4 minutes on each side until they are tender and slightly charred.
- Slice the grilled duck legs and vegetables.
- On a large platter, arrange the mixed greens, grilled vegetables, and sliced duck. Top with crumbled feta cheese and drizzle with balsamic vinaigrette.
This salad is a colorful, healthy, and flavorful option for a summer meal.
The grilled vegetables add a smoky depth, while the duck provides a hearty, satisfying element that complements the lightness of the greens.
Duck Leg with Mango and Avocado Salsa
A tropical twist on a classic, this recipe combines tender duck legs with a refreshing mango and avocado salsa that balances the richness of the meat with sweet and tangy flavors.
Perfect for a warm summer evening, this dish is light, vibrant, and full of color.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 mango, peeled and diced
- 1 avocado, peeled and diced
- 1/4 red onion, finely diced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 tsp chili flakes (optional)
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until crispy, about 5–6 minutes. Flip and sear the other side for 2–3 minutes. Transfer to the oven and roast for 1.5–2 hours until tender.
- While the duck roasts, make the salsa by combining mango, avocado, red onion, cilantro, lime juice, and chili flakes in a bowl. Mix gently.
- Once the duck is cooked, remove from the oven and rest for 5 minutes. Serve with the mango and avocado salsa spooned over the top.
The sweet, creamy mango and avocado salsa pairs beautifully with the rich duck, making this dish both refreshing and indulgent.
The chili flakes add a mild kick to elevate the tropical flavors, making it a fantastic summer meal.
Duck Leg in a Cilantro-Lime Marinade
This zesty and tangy cilantro-lime marinade brings out the best in duck legs, infusing them with fresh, bold flavors. After marinating, the duck is grilled to crispy perfection, offering a delicious contrast between the crisp skin and tender meat.
This dish is ideal for grilling season, bringing together smoky flavors and vibrant citrus notes.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- Juice and zest of 2 limes
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions:
- In a bowl, combine cilantro, lime juice, lime zest, garlic, olive oil, cumin, chili powder, salt, and pepper to create the marinade.
- Place the duck legs in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 4 hours or overnight for maximum flavor.
- Preheat the grill to medium heat. Remove the duck legs from the marinade and grill them for about 6–8 minutes per side, basting occasionally with the marinade until the skin is crispy and the meat is cooked through (about 25–30 minutes).
- Let the duck rest for 5 minutes before serving.
The combination of cilantro, lime, and smoky grilled flavor makes this dish incredibly refreshing and full of flavor.
The marinade infuses the duck with citrus and herbaceous notes, making it a perfect meal for summer gatherings and barbecues.
Duck Leg with Charred Tomato and Basil Salad
This dish combines the rich taste of duck with the lightness of a charred tomato and basil salad, making it a perfect warm-weather meal.
The smoky, caramelized tomatoes pair well with the duck’s savory richness, while the fresh basil adds a burst of aromatic flavor. It’s ideal for those who crave a balanced, savory dish with a touch of summer freshness.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil (for salad)
- 1 tsp honey
- 1/4 cup crumbled goat cheese (optional)
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, for about 5–6 minutes until crispy. Flip and sear the other side for 2–3 minutes. Transfer to the oven and roast for 2 hours until the meat is tender.
- While the duck roasts, heat a grill or grill pan over medium-high heat. Toss the halved cherry tomatoes with olive oil and salt, then grill for about 3 minutes on each side until they are lightly charred.
- In a bowl, whisk together balsamic vinegar, olive oil, and honey. Toss the grilled tomatoes with fresh basil and the dressing.
- Slice the roasted duck legs and arrange them over the charred tomato salad. Top with crumbled goat cheese, if using.
This dish is the perfect balance of rich and fresh, with smoky charred tomatoes and the duck’s deep, savory flavor.
The fresh basil and tangy balsamic vinaigrette bring it all together, making it a delightful dish for a summer evening.
Duck Leg with Lemon and Herb Gravy
A simple yet indulgent dish, this recipe features duck legs roasted to perfection and served with a light, tangy lemon and herb gravy.
The rich, succulent duck pairs wonderfully with the fresh, bright flavors of lemon, thyme, and rosemary, making it perfect for a summer dinner gathering.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup chicken broth
- Juice and zest of 1 lemon
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tbsp butter
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the duck legs, skin-side down, until golden brown, about 5 minutes. Flip and sear the other side for 2 minutes. Transfer the duck legs to the oven and roast for 1.5–2 hours, until the meat is tender and the skin is crispy.
- In the same skillet, add chicken broth, lemon juice, lemon zest, thyme, and rosemary. Bring to a simmer, scraping up any fond from the pan. Let it cook for 5 minutes until slightly thickened.
- Stir in butter to finish the gravy. Season with salt and pepper to taste.
- Serve the duck legs with the lemon herb gravy spooned over the top.
This dish offers a beautiful balance between the rich flavor of the duck and the light, zesty gravy, making it perfect for an elegant summer meal.
Duck Leg with Roasted Root Vegetables
A hearty yet fresh dish, roasted duck legs are paired with earthy root vegetables that complement the rich, tender meat.
The combination of seasonal vegetables and savory duck makes this dish a complete, satisfying meal that can be enjoyed on any summer evening.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 carrots, peeled and cut into chunks
- 1 large parsnip, peeled and cut into chunks
- 1 sweet potato, peeled and cut into chunks
- 1 tbsp fresh rosemary, chopped
- 1 tbsp honey
- 1 tbsp balsamic vinegar
Instructions:
- Preheat oven to 350°F (175°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden brown, about 5 minutes. Flip and sear the other side for 2 minutes. Transfer the duck legs to a baking dish.
- In the same skillet, toss the carrots, parsnip, and sweet potato with rosemary, honey, and balsamic vinegar. Season with salt and pepper.
- Add the vegetables around the duck legs in the baking dish. Roast for 1.5–2 hours until the duck is tender and the vegetables are caramelized and tender.
- Serve the duck legs with the roasted root vegetables on the side.
This recipe brings out the best of both the duck and the vegetables.
The caramelized root vegetables add sweetness and depth to the rich duck, making it a comforting yet vibrant dish for a summer evening.
Duck Leg with Spicy Tamarind Glaze
A bold and flavorful option for those who love a little spice, this recipe uses a tangy tamarind glaze to complement the savory duck legs.
The sweet and sour notes of tamarind pair perfectly with the richness of the duck, making this a uniquely exciting summer dish.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 3 tbsp tamarind paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden and crispy, about 5–6 minutes. Flip and sear the other side for 2 minutes. Transfer the duck legs to a baking dish and roast for 1.5–2 hours until tender.
- In a small saucepan, combine tamarind paste, honey, soy sauce, ginger, garlic, cumin, and cayenne pepper. Bring to a simmer over medium heat and cook for about 5 minutes, stirring frequently, until the glaze thickens.
- During the last 10 minutes of roasting, brush the tamarind glaze over the duck legs. Continue roasting, basting once more before serving.
- Serve the duck legs with a drizzle of the remaining tamarind glaze.
The tamarind glaze adds a tangy, slightly spicy kick that cuts through the richness of the duck, offering an exotic, flavorful twist perfect for summer.
Duck Leg with Cucumber and Yogurt Salad
This refreshing and light dish combines tender duck legs with a cool, tangy cucumber and yogurt salad.
The contrast between the rich, crispy duck and the creamy, herby salad makes it a perfect dish for hot summer days, offering a balance of indulgence and freshness.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cucumber, thinly sliced
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp olive oil (for salad)
- 1 tsp honey (optional)
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, for 5–6 minutes until golden brown and crispy. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours until the duck is tender.
- While the duck is roasting, prepare the cucumber and yogurt salad. In a bowl, combine the cucumber, Greek yogurt, fresh dill, lemon juice, garlic, olive oil, salt, and pepper. If desired, add a drizzle of honey for extra sweetness.
- Once the duck is cooked, remove from the oven and let it rest for 5 minutes. Serve the duck with a generous portion of the cucumber and yogurt salad.
The cool cucumber and yogurt salad are a perfect pairing with the rich duck, providing a refreshing contrast.
The dill and lemon add brightness, making this a wonderfully light yet satisfying dish for summer.
Duck Leg with Grilled Pineapple Salsa
A tropical and tangy twist on duck legs, this dish features a vibrant grilled pineapple salsa that complements the smoky, crispy duck.
The sweetness of the pineapple, combined with the grilled flavors, brings an exciting and refreshing element to this savory meal.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
Instructions:
- Preheat the oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden brown, about 5 minutes. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours until the duck is tender and the skin is crispy.
- While the duck roasts, grill the pineapple on medium heat for about 3–4 minutes per side until lightly charred. Dice the grilled pineapple and combine with bell pepper, red onion, jalapeño, lime juice, and cilantro to make the salsa.
- Once the duck is ready, remove it from the oven and rest for 5 minutes. Serve the duck legs with the grilled pineapple salsa on top.
The grilled pineapple salsa brings a smoky sweetness that pairs beautifully with the rich and savory duck.
The freshness of the cilantro and lime adds brightness, making this a fun and tropical summer dish.
Duck Leg with Roasted Summer Squash and Feta
This recipe features roasted summer squash paired with tender, crispy duck legs and topped with crumbled feta cheese.
The squash’s mild sweetness complements the rich flavor of the duck, while the feta adds a salty tang, making this a balanced and flavorful summer meal.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 yellow summer squash, sliced
- 2 zucchini, sliced
- 1 tbsp fresh thyme leaves
- 1/4 cup crumbled feta cheese
- 1 tbsp fresh lemon juice
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden brown, about 5–6 minutes. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours until the duck is tender and the skin is crispy.
- While the duck roasts, toss the sliced summer squash and zucchini with olive oil, thyme, salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven for 20–25 minutes, until tender and slightly caramelized.
- Once the duck and vegetables are cooked, serve the duck legs on a plate with the roasted squash and zucchini. Top with crumbled feta and a drizzle of lemon juice.
The roasted summer squash and zucchini are the perfect partners for duck, offering a sweet and savory contrast.
The feta brings a creamy, tangy touch that elevates the dish, making it a perfect summer dinner.
Duck Leg with Blackberry and Thyme Sauce
This dish pairs rich duck with a sweet and savory blackberry and thyme sauce.
The fruity sweetness of blackberries enhances the duck’s natural flavor, while the thyme adds depth and a herbal note. It’s a perfect combination for summer, offering an elegant and seasonal twist to classic duck dishes.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup fresh blackberries
- 1/2 cup red wine
- 1 tbsp honey
- 1 tbsp fresh thyme leaves
- 1 tbsp balsamic vinegar
- 1 tbsp butter
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden and crispy, about 5 minutes. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours, until tender.
- While the duck roasts, combine blackberries, red wine, honey, thyme, and balsamic vinegar in a saucepan over medium heat. Bring to a simmer and cook for 10–12 minutes until the sauce thickens and the berries begin to break down.
- Remove the sauce from heat and stir in butter for a smooth finish.
- Once the duck is done, remove it from the oven and rest for 5 minutes. Serve with the blackberry and thyme sauce spooned over the top.
The rich duck and sweet-tart blackberry sauce make for a flavorful pairing, while the thyme adds an earthy, aromatic element.
It’s a sophisticated dish perfect for a summer evening with friends or family.
Duck Leg with Cilantro-Pineapple Rice
For a tropical-inspired summer dish, this recipe pairs succulent duck legs with a fragrant, zesty cilantro-pineapple rice.
The sweetness of the pineapple contrasts beautifully with the savory duck, and the cilantro adds a fresh, herby burst. This dish is a great way to incorporate tropical flavors into your summer meals.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1/2 cup fresh pineapple, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until crispy, about 5–6 minutes. Flip and sear the other side for 2 minutes. Transfer the duck legs to the oven and roast for 1.5–2 hours until tender.
- In a medium saucepan, combine rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for about 15–20 minutes until the rice is tender and the liquid has absorbed.
- Once the rice is cooked, stir in the chopped pineapple, cilantro, and lime juice.
- Serve the duck legs over the cilantro-pineapple rice.
The sweet pineapple and fresh cilantro create a light, tropical side that perfectly complements the rich duck legs.
The lime adds a tangy note, balancing the savory flavors in this refreshing summer meal.
Duck Leg with Grilled Peaches and Arugula Salad
This dish features grilled duck legs paired with a fresh arugula salad and grilled peaches, offering a balance of sweet, savory, and peppery flavors.
The slight char from the peaches adds an extra layer of flavor, while the arugula brings a peppery bite that cuts through the richness of the duck.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 ripe peaches, halved and pitted
- 4 cups fresh arugula
- 1/4 cup crumbled blue cheese
- 1/4 cup toasted walnuts
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil (for dressing)
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden and crispy, about 5 minutes. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours until tender.
- While the duck roasts, heat a grill or grill pan over medium heat. Brush the peach halves with olive oil and grill them for 3–4 minutes per side until slightly caramelized and charred.
- In a small bowl, whisk together honey, balsamic vinegar, and olive oil to create the dressing.
- Once the duck is cooked, let it rest for 5 minutes. Serve the duck legs with grilled peaches, a handful of arugula, crumbled blue cheese, toasted walnuts, and drizzle with the balsamic honey dressing.
The grilled peaches bring a sweet smokiness to the dish, while the peppery arugula and creamy blue cheese provide a savory balance.
The honey and balsamic dressing add a touch of sweetness and acidity to round out this refreshing summer salad.
Duck Leg with Sweet Corn and Zucchini Relish
This recipe combines tender duck legs with a vibrant summer relish made from sweet corn and zucchini.
The sweetness of the corn and the mild earthiness of zucchini create a perfect contrast to the rich duck, and the relish is lightly seasoned to bring out the fresh flavors of summer.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 ears of fresh corn, husked and kernels removed
- 1 medium zucchini, finely diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, for 5–6 minutes until crispy. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours until the duck is tender.
- In the meantime, prepare the relish. In a large skillet, sauté corn and zucchini over medium heat until tender, about 6–8 minutes. Add the red onion and cook for an additional 2 minutes until softened.
- Stir in fresh basil, apple cider vinegar, and honey. Season with salt and pepper to taste.
- Once the duck is cooked, remove from the oven and let it rest for 5 minutes. Serve with the sweet corn and zucchini relish on top.
The fresh corn and zucchini relish bring sweetness and brightness that perfectly complement the richness of the duck.
This dish is a fresh and light option for summer gatherings.
Duck Leg with Roasted Garlic and Cherry Chutney
A savory and tangy pairing, this dish features duck legs served with a rich, roasted garlic and cherry chutney.
The roasted garlic creates a deep, mellow flavor that blends beautifully with the tart cherries, adding a unique contrast to the duck’s richness.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 cup fresh or frozen cherries, pitted
- 1 bulb garlic, roasted
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden and crispy, about 5 minutes. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours, until the duck is tender.
- For the chutney, roast the garlic bulb by wrapping it in foil and placing it in the oven while the duck cooks, about 30 minutes, until soft.
- In a saucepan, combine cherries, honey, balsamic vinegar, cinnamon, and cloves. Bring to a simmer and cook for 10–12 minutes until thickened. Squeeze the roasted garlic cloves into the mixture, stirring to combine.
- Once the duck is done, remove it from the oven and rest for 5 minutes. Serve the duck legs with the roasted garlic and cherry chutney spooned over the top.
The cherry chutney adds a rich, sweet-tart balance to the savory duck, while the roasted garlic contributes depth and richness.
This is an elegant dish perfect for a summer evening meal.
Duck Leg with Charred Green Beans and Sesame Dressing
This dish features crispy duck legs served alongside charred green beans and topped with a sesame dressing, offering a savory, slightly nutty flavor that enhances the richness of the duck.
The charred green beans add a smoky element, while the sesame dressing brings a creamy texture with a slight tang.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 lb fresh green beans, trimmed
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp grated fresh ginger
- 1 tbsp sesame seeds
Instructions:
- Preheat oven to 325°F (163°C). Season the duck legs with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs, skin-side down, until golden and crispy, about 5–6 minutes. Flip and sear the other side for 2 minutes. Transfer to the oven and roast for 1.5–2 hours until the duck is tender.
- While the duck roasts, heat a grill or grill pan over medium-high heat. Grill the green beans for 4–5 minutes, turning occasionally, until they are lightly charred and tender.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and grated ginger to make the dressing.
- Once the duck is cooked, remove from the oven and let it rest for 5 minutes. Serve the duck legs with the charred green beans and drizzle with sesame dressing. Garnish with sesame seeds.
The charred green beans with the nutty sesame dressing provide a smoky, creamy contrast to the crispy duck.
This dish is a perfect balance of textures and flavors, ideal for summer dinners.
Duck Leg with Tomato-Watermelon Salad
Combining rich, crispy duck with a juicy, tangy tomato-watermelon salad creates a bold contrast of textures and temperatures.
This dish celebrates peak summer produce with bright acidity from tomatoes and sweet freshness from watermelon—balanced perfectly against the savory duck.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 1/2 cups watermelon, cubed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint, chopped
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- Crumbled feta (optional)
Instructions:
- Preheat oven to 325°F (163°C). Pat duck legs dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the duck legs skin-side down for 5–6 minutes, until golden and crisp. Flip and sear for another 2 minutes, then transfer to the oven. Roast for 1.5–2 hours.
- While duck is roasting, toss watermelon, cherry tomatoes, red onion, mint, lime juice, and olive oil in a large bowl. Season with salt and pepper. Add crumbled feta if desired.
- Let the duck legs rest 5 minutes after roasting. Serve with a generous scoop of the tomato-watermelon salad on the side.
The vibrant, hydrating salad balances the richness of the duck while adding a cool, refreshing element—perfect for hot summer days or al fresco dining.
Duck Leg with Mango-Chili Glaze and Coconut Rice
This tropical-inspired dish features a spicy-sweet mango-chili glaze that caramelizes on crispy duck skin, paired with fragrant coconut rice.
The heat from the chili and sweetness from the mango make each bite a burst of summer flavor.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp oil
- 1 ripe mango, peeled and pureed
- 1 red chili, minced (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp honey
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- Pinch of salt
Instructions:
- Preheat oven to 325°F (163°C). Season duck with salt and pepper.
- Sear duck legs skin-side down in a hot skillet for 5–6 minutes until crisp. Flip and sear the other side. Transfer to oven to roast for 1.5 hours.
- In a small saucepan, mix mango puree, chili, lime juice, and honey. Simmer for 5–6 minutes to thicken.
- Brush the glaze onto duck legs during the last 15 minutes of roasting.
- For coconut rice, rinse rice and combine with coconut milk, water, and a pinch of salt. Bring to a boil, then simmer covered for 18–20 minutes.
- Serve glazed duck legs atop coconut rice with extra glaze on the side.
This dish bursts with tropical energy.
The mango-chili glaze enhances the duck’s richness, while coconut rice cools things down and adds a creamy, comforting base.
Duck Leg with Charred Corn Polenta and Cherry Tomatoes
A hearty yet summery dish, this recipe features golden duck legs served over creamy polenta with charred sweet corn and juicy cherry tomatoes.
It’s satisfying but not heavy—perfect for those summer evenings when you want something comforting but seasonal.
Ingredients:
- 4 duck legs
- Salt and pepper to taste
- 1 tbsp olive oil
- 3/4 cup polenta (cornmeal)
- 3 cups water or broth
- 1/2 cup grated Parmesan
- 2 ears fresh corn, kernels removed
- 1 cup cherry tomatoes, halved
- 2 tbsp butter
- Fresh basil for garnish
Instructions:
- Preheat oven to 325°F (163°C). Season duck with salt and pepper, sear in olive oil (5–6 minutes skin-side down), then roast for 1.5–2 hours until tender.
- In a dry skillet or grill pan, char corn kernels for 4–5 minutes until golden. Set aside.
- In a saucepan, bring water or broth to a boil. Gradually whisk in polenta. Reduce heat and simmer, stirring frequently, until thick and creamy (about 20–25 minutes).
- Stir in Parmesan, butter, salt, and pepper. Fold in charred corn.
- In the same skillet, quickly sauté cherry tomatoes with a splash of olive oil just until softened.
- Serve duck legs over the creamy corn polenta and top with warm tomatoes and fresh basil.
This dish feels indulgent yet rooted in summer freshness.
The sweet corn and burst tomatoes complement the duck beautifully, creating a rustic and elegant meal.
