Crispy Air Fryer Duck Legs

Air Fryer Duck Legs Served on Plate With Mashed Potatoes

Course: Dinner, Main Course

Cuisine: French, International, Italian

Diet: Gluten Free, Kosher, Low Lactose

Keyword: air fryer duck legs, air fryer duck legs recipe, Crispy Duck Legs, duck legs in air fryer

Prep Time: 13

Cook Time: 1 12

Resting time: 1

Total Time: 2 25

Servings: portions

Calories: 70kcal

Author: Timea

Learn how to make restaurant-quality duck legs in your air fryer. Using a traditional garlic and marjoram herb paste and a strategic three-stage cooking method, you’ll achieve succulent, tender meat with a "shatteringly" crispy skin every time.

Print Recipe

Metrics - US Customary

Equipment

1 Cosori Air Fryer XXL
1 mortar

Ingredients

2 pieces duck legs approx. 200-250g each
4 cloves garlic finely chopped
1 tablespoon sea salt kosher
1 tablespoon duck fat melted
½ teaspoon ground pepper freshly ground
1 teaspoon marjoram dried
1 teaspoon paprika mild

Instructions

Finely chop the garlic. In a mortar, combine the garlic and sea salt. Crush with the pestle until a smooth paste forms. Add the marjoram, paprika, and black pepper. Stir in the melted duck fat to create a wet rub.
Pat the duck legs completely dry with paper towels. Use a toothpick or sharp knife to prick the skin dozens of times (do not pierce the meat).
Massage the herb paste thoroughly over all sides of the duck legs. Place in a bowl, cover, and refrigerate for at least 1 hour.
Place the legs in the air fryer basket skin-side down. Cook at 150°C (300°F) for 30 minutes.
Flip the legs to skin-side up. Continue cooking at 150°C (300°F) for another 30 minutes.
Increase the temperature to 200°C (400°F). Cook for a final 10 minutes until the skin is deep golden brown and crispy.
Remove from the air fryer and let the duck rest for 5–10 minutes before serving.

Video

Notes

Pro Tip: Save the rendered fat from the bottom of the air fryer basket for roasting potatoes later!
Avoid Smoke: If your air fryer smokes during the final 10 minutes, pour out the liquid fat from the bottom drawer or place a piece of bread under the basket to soak up the drippings.
Internal Temp: For the most tender results, aim for an internal temperature of 82°C (180°F).

Nutrition