Duck Legs in the Air Fryer
Duck legs normally need hours of slow roasting to turn tender, but duck legs in air fryer baskets get there in about 40 minutes. The fat melts away from the skin, which ends up shatteringly crisp, and the meat under it is soft enough to pull off the bone. This page gives the time and temperature, a quick crisping trick and what to do with ready-made confit legs.
- Temperature
- 180°C
- Total time
- 50min
- Prep
- 10min
- Servings
- 2
- Core temp
- 75°C
- Per serving
- 415kcal
Why the air fryer works for duck legs
Duck legs in an air fryer are one of the best uses of the machine. A leg has a thick layer of fat under the skin, and the hot circulating air melts that fat and carries it away from the meat, so the skin crisps as it would in a hot oven but in about half the time. The same fat keeps the meat basted from the inside, which means you do not need to add any oil at all.
You also do not need to wait for a long, slow roast. An air fryer duck leg cooks in less than 40 minutes, and the short blast at a higher temperature at the end gives the crackle that is usually only found in restaurants. The one thing to remember is that the drawer fills with fat, so you will need to pour it away once during cooking.
How to make duck legs in the air fryer
Tap a time to start a timer.
- Dry and prick Take the duck legs out of the fridge before cooking. Pat them completely dry with kitchen roll. Prick the skin all over with a fork or the tip of a knife, taking care not to pierce the meat, so the fat can escape.
- Season Rub the salt, pepper, garlic granules and orange zest over the skin and underside. Strip the leaves from the thyme and press them on.
- Cook Preheat the air fryer to 180 °C for . Place the legs skin side up in the basket. Cook for , then pour away the melted fat from the drawer (keep it for roast potatoes) and cook for another .
- Crisp the skin Raise the heat to 200 °C and cook for a final , until the skin is dark golden and crackling.
- Check and rest Push a meat thermometer into the thickest part, away from the bone. The Food Standards Agency says poultry is safe at 75 °C for 30 seconds, but duck legs are most tender at 85 °C or more. Rest on a plate for before serving.
Cooking times and temperatures
| Duck Legs | Temperature | Time |
|---|---|---|
| Duck legs, 300 gFinish 5 min at 200 °C | 180 °C | 35–40 min |
| Small duck legs, 200 g | 180 °C | 25–30 min |
| Large duck legs, 400 g | 170 °C | 45–50 min |
| Confit duck legs, ready-madeHeat skin side up | 180 °C | 15–20 min |
| Reheating cooked duck legs | 160 °C | 8–10 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
Tips
- Use the fat. Pour the melted duck fat into a jar once it has cooled a little. It is excellent for roasting potatoes, frying cabbage or making a rich gravy.
- Prick, do not slash. Pricking the skin lets the fat escape without exposing the meat, which would dry it out.
- Cook to tenderness, not the minimum. 75 °C is safe, but legs go on to become soft above 85 °C. A thermometer shows when they are ready.
Serving
Serve with crisp roast potatoes, red cabbage and a sharp fruit sauce such as cherry or orange. Potato wedges or mini potatoes cooked in a spoonful of the duck fat go well alongside, and carrots or broccoli cut through the richness. For a lighter meal, pull the meat off the bone and fill pancakes with it.
Storing and reheating
Leftover duck legs keep for up to 2 days in a covered container in the fridge. To reheat, put them in the air fryer at 160 °C for 8–10 minutes, until steaming hot all the way through (75 °C in the centre). The skin will crisp again. Pulled duck meat is good in salads, noodle soups and sandwiches.
Variations
- Chinese style: Rub the legs with 1 tsp five-spice and 1 tsp soy sauce, and serve with pancakes, cucumber and hoisin sauce (not gluten-free).
- Honey glaze: Brush with 1 tbsp honey mixed with 1 tsp soy sauce during the final 5 minutes, which is the crisping stage (not gluten-free).
- Garlic and rosemary: Swap the thyme and orange for 2 sprigs of rosemary and a few crushed garlic cloves in the drawer.
Troubleshooting
- The skin is soft and greasy
- The fat has not been given a way out. Prick the skin, pour away the melted fat halfway and finish with 5 minutes at 200 °C. Make sure the legs are properly dry before they go in.
- The meat is tough
- Duck legs are a hard-working muscle that needs time. If the meat grips the bone, give the legs another 5–10 minutes at 170 °C and test again. It should reach 85 °C for a soft, pull-apart texture.
- Smoke is coming from the air fryer
- Rendered duck fat overheats in the drawer. Empty it halfway through, and again before the hot finish if there is a lot.
Frequently asked questions
How long do duck legs take in an air fryer?
About 35–40 minutes in total for legs of 300 g, which means 30 minutes at 180 °C followed by 5 minutes at 200 °C to crisp the skin. Larger legs need 45 minutes.
Can you cook frozen duck legs in an air fryer?
Thaw them fully in the fridge first, which takes around 12–24 hours. Frozen raw legs release a lot of water, steam the skin and cook unevenly.
How long do confit duck legs take in an air fryer?
Ready-made confit legs are already cooked, so they only need heating. Wipe off the excess fat and cook at 180 °C for 15–20 minutes, skin side up, until crisp and steaming hot at 75 °C.
How do you reheat duck legs in an air fryer?
Put a cooked leg in the air fryer at 160 °C for 8–10 minutes, until steaming hot all the way through. Finish for 2 minutes at 200 °C if you want the skin crisp again.
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