Cast Iron, Sunday dinner
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Cast Iron Roast Duck Legs with Potatoes and Shallots

Cast Iron Roasted Duck Legs

Cast Iron Roasted Duck Legs

This recipe is inspired by duck legs confit, where duck legs are submerged in duck fat and poached until tender and shreddable. Duck legs confit are fanstastic…but there’s a lot of waiting, with a total cooking time of up to 2 days. 3

I don’t have two days – I have to get dinner on the table tonight. I’m making pan-roasted duck legs, turned into a one-pan meal with a layer of potatoes and onions. I’m not going to let all that delicious duck fat go to waste!

The key to this recipe is covered cooking for the first half hour in the oven, braising the duck legs and potatoes. 4 Then the lid comes off and the duck legs brown in the heat of the oven.


Cast Iron Roast Duck Legs with Potatoes and Shallots

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x


Cast Iron Roast Duck Legs, on a bed of potatoes and shallots.



  • 1 teaspoon vegetable oil
  • 4 duck legs
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4 medium potatoes, cut into 1-inch dice
  • 1/2 teaspoon salt
  • 1 large Shallot, minced
  • 4 sprigs thyme
  • 1 sprig parsley
  • 1 cup chicken stock


  1. Sear the duck legs: Set the oven to 425°F. Season the duck legs with salt and pepper. Heat a cast iron skillet over medium-low heat for five minutes, then set the duck legs in the skillet, skin side down, and let them sear until well browned, about 10 minutes. Flip the duck legs and brown the flesh side, about 5 more minutes. Remove the duck legs to a bowl and pour off all but 1 tablespoon of the duck fat.
  2. Saute the aromatics: Increase the heat under the skillet to medium. Add the potatoes, toss them in the skillet to coat with duck fat, then let them sit until they brown on the bottom, about three minutes. Stir in the shallot, thyme, and parsley, and let them cook for a minute. Nestle the duck legs in the pan, skin side up, then add the chicken broth and bring to a simmer. Tightly cover the pan with aluminum foil (or a tight-fitting lid) and transfer it to the oven.
  3. Roast the duck: Let the pan roast in the oven, covered, for 30 minutes. then remove the foil and cook uncovered until the potatoes are cooked through and the duck reaches at least 180°F in the thickest part, about 30 more minutes.
  4. Serve: Remove the pan from the oven and let it cool for a few minutes, then scoop the duck legs and potatoes out with a slotted spoon and move them to a platter. Serve and enjoy!


  • Be careful when covering the pan – cast iron is hot! Someday I’m going to get the cast iron lid for my cast iron pan…but I never think of it until I need it.


  • Category: Sunday Dinner
  • Method: Roast
  • Cuisine: American


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What do you think?

Questions? Other ideas? Leave them in the comments section below.

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Filed under: Cast Iron, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Thank you for this recipe!! I’m a total duck novice. I cooked duck breast once. I’ve cooked with ground duck and duck bacon once. And I had these leg quarters in the freezer for months. I didn’t know what to do with them. So the hubs pulls them out and says, “Let’s have these for dinner tonight!” I say, “Sure thing!” but inside I’m panicking. I’ve never cooked duck legs before. I hate chicken and turkey legs. Why would I want to eat duck legs?

    So, off to Pinterest I go and stumble upon your recipe. This recipe. This recipe that saved our Saturday night dinner. I looked for the better part of an hour for a recipe. Confit, braised, roasted, you name it. However, it was the cast iron skillet, the fact that this didn’t take 5 hours, that it had potatoes in it, and that yummy photo that sold me.

    This is probably the longest comment you’ve received? May not. But I just truly wanted to thank you for sharing this deliciously simple recipe for roasted duck legs. Next time I make it, and there will be a next time, I’ll share and link to this recipe. Thank you!

  2. Dan Gebhart says

    I love this recipe. It also works with boned out breasts. I use all the duck fat. With the shallots I also add fresh garlic, and wild black trumpet mushrooms that I have foraged. Amazing dish, thank you!

  3. Mike says

    Duck legs in a cast iron skillet?!?! Frikkin’ awesome! Great pics!

  4. Verity says

    Those duck legs look delicious…I’ll have to try that with chicken, lol.

    I took my skillet to the local junk/antique store and dug through their collection of enamelware lids til I found one that fit. I got an awesome lid that fits great for $3, and it doesn’t weigh as much as the skillet!

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