1. Prep the Duck Legs

Pat the duck legs with paper towels to dry. Use a needle, the tip of a metal skewer, or a sharp knife to prick each leg. Prick them all over, piercing the skin but not the meat. This helps to ensure a crispy skin.

Arrange the legs in a baking dish that has been lightly oiled with a neutral oil or duck fat. The dish should be just large enough to fit them comfortably.

Sprinkle 1 teaspoon of kosher salt over each leg.

2. Bake the Duck Legs

 

Place the duck legs in a cold oven and set the temperature to 300°F.

Bake for 2 hours. When done, the legs should be partially submerged in their melted fat, and the skin should be starting to look crispy.

Increase the oven temperature to 375°F and cook for 15 minutes or until golden brown and the skin is crisp.

Serve the duck legs immediately, or remove them from the fat and refrigerate for later.