Air Fryer Duck Legs
A duck leg is tough when cooked quickly and wonderful when the fat has time to melt away. Air fryer duck legs take about 35 minutes at 375 °F, and they come out with crackling skin and meat that pulls easily from the bone. You get a restaurant-style dinner using a hot basket, a simple rub and a thermometer.
- Temperature
- 375°F190 °C
- Total time
- 45min
- Prep time
- 5min
- Servings
- 2
- Internal temp
- 180°F82 °C
- Per serving
- 390kcal
Why the air fryer works for duck legs
Duck legs come with a thick layer of skin and fat over dark, collagen-rich meat. Cooked fast, they stay tough; cooked slowly at a moderate temperature, the fat melts out and the collagen softens. A conventional oven can do this, but it takes well over an hour and often leaves the skin leathery. In the air fryer, the circulating hot air drains the fat through the basket and crisps the skin in about 35 minutes.
Each duck leg should be cooked until the thickest part reaches 180 °F. At that point the meat is tender and easy to pull from the bone. Starting with the skin side down renders more fat, and finishing skin side up gives the crisp finish that most people want from roast duck legs. One or two legs fit in most baskets; four legs need a 6 qt model or two batches.
How to make duck legs in the air fryer
Tap a time to start a timer.
- Dry and prick Pat the duck legs very dry with paper towels. Prick the skin all over with the tip of a knife or a fork, without piercing the meat, so the fat can drain out.
- Season Rub the salt, pepper, thyme and garlic powder over the legs, using a bit more salt on the skin.
- Preheat Preheat the air fryer to 375 °F for .
- Cook skin side down Place the legs in the basket skin side down and cook for . Pull out the basket and pour the rendered fat out of the drawer. Save it for roasting potatoes.
- Flip and crisp Turn the legs skin side up and cook for more, until the skin is deep golden and crisp. Check the thickest part with an instant-read thermometer. It should read 180 °F, which is well above the 165 °F minimum and makes the meat tender.
- Rest Let the legs rest for before serving.
Times and temperatures
| Air Fryer Duck Legs | Temperature | Time |
|---|---|---|
| Fresh legs, 10 oz each15 min skin down, 20 up | 375 °F (190 °C) | 35 min |
| Large legs, 12–14 ozCheck 180 °F | 375 °F (190 °C) | 40–45 min |
| Confit, pre-cookedSkin side up | 400 °F (200 °C) | 10–12 min |
| FrozenThaw first if possible | 350 °F (180 °C) | 50–55 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 180 °F (82 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Keep the rendered fat. Duck fat is one of the best fats for roasting potatoes. Strain it into a jar and refrigerate for up to a month.
- Salt ahead. Salting the legs a few hours ahead, or overnight in the refrigerator, seasons the meat and dries the skin.
- Do not wrap in foil. Foil traps steam and softens the skin. Put the legs directly on the basket.
What to serve with duck legs
Rich duck calls for something tart or fresh. Serve the legs with a green salad and a vinaigrette, with braised red cabbage or with mini potatoes roasted in the duck fat. Brussels sprouts are a good partner, as the bitter edge cuts the fat. For a quicker duck dinner, try duck breast.
Storing and reheating
Leftover duck legs keep for 3 to 4 days in a sealed container in the refrigerator. To reheat duck legs in the air fryer, cook them at 350 °F for 8–10 minutes, skin side up, until hot at 165 °F and crisp again. Pulled duck meat is excellent in tacos, fried rice and pancakes.
Variations
- Orange and five-spice: Rub the legs with ½ tsp five-spice powder and brush with 1 tbsp orange juice and honey for the last 3 minutes.
- Smoky: Replace the thyme with 1 tsp smoked paprika.
- Chinese-style: Add 1 tsp soy sauce and a pinch of ground ginger to the rub (not gluten-free).
- Crispy shredded duck: Pull the cooked meat off the bone and crisp it in the basket at 400 °F for 3–4 minutes.
If it does not turn out right
- The skin is rubbery
- The skin was damp or the fat did not drain. Dry the legs well, prick the skin and start skin side down so the fat can drip away. Finish with the skin up to crisp it.
- The meat is chewy
- Duck legs are tough until the connective tissue softens at about 180 °F. If the thermometer reads lower, keep cooking in 5-minute steps.
- Smoke is coming out of the air fryer
- Hot duck fat smokes when it collects in the drawer. Pour it off halfway through cooking and wipe the drawer between batches.
Questions and answers
How long do duck legs take in the air fryer?
About 35 minutes at 375 °F for legs of 10 oz each, 15 minutes skin side down and 20 minutes skin side up. Check that the thickest part reaches 180 °F.
What temperature should duck legs reach?
Poultry is safe at 165 °F, but duck legs are chewy at that temperature. They become tender at about 180 °F.
Can you cook frozen duck legs in the air fryer?
Thaw them in the refrigerator overnight for the best skin. If you cook them frozen, use 350 °F for 50–55 minutes and check for 180 °F.
How do you make confit duck legs in the air fryer?
Store-bought confit legs are already cooked. Wipe off the excess fat and cook them at 400 °F for 10–12 minutes, skin side up, until crisp and 165 °F inside.
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