1. Score the duck skin in a crosshatch pattern, cutting through the fat layer but not into the meat. Make cuts about ½ inch apart—this is crucial for fat rendering.
2. Mix salt, herbs, and pepper in a small bowl. Rub this mixture all over the duck legs, paying special attention to the skin side.
3. Place legs on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours, preferably overnight. This curing step draws out moisture for crispier skin.
4. Remove duck from fridge 30 minutes before cooking to come to room temperature.
5. Preheat oven to 325°F. Place duck legs skin-side down in a roasting pan or oven-safe skillet—no oil needed.
6. Roast for 1 hour, then carefully flip legs skin-side up. The pan will have lots of rendered fat—this is normal and wonderful.
7. Continue roasting for another 45-60 minutes until skin is deep golden brown and crispy, and meat is fall-apart tender.
8. If skin isn’t crispy enough, increase temperature to 425°F for the last 10-15 minutes, watching carefully to prevent burning.
9. Let rest for 10 minutes before serving. Save that rendered duck fat—it’s culinary gold for roasting vegetables!
10. Serve with your favorite sides and watch people’s faces light up at that first incredible bite.

Notes:

• Don’t skip the scoring step—it’s essential for proper fat rendering and crispy skin
• The curing time makes a huge difference in flavor and texture
• Save all that rendered duck fat—it keeps for months and makes everything delicious
• Every oven runs differently, so trust your eyes more than the timer

Storage Tips:

• Cooked duck legs keep in the fridge for 3-4 days
• Reheat in a 350°F oven until skin crisps up again, about 15 minutes
• Raw cured legs can wait in the fridge for up to 2 days before cooking
• Rendered duck fat stores in the fridge for months—use it for the best roasted potatoes ever