Ingredients:

  • 2 large Duck Legs (approximately 350g / 12 oz each)
  • 2 tsp (10g) Flaky Sea Salt (like Maldon, or Kosher Salt)
  • ½ tsp (2g) Freshly Ground Black Pepper
  • 1 tsp (5g) Dried Thyme
  • ½ tsp (2g) Garlic Powder
  • Pinch of Five-Spice Powder (optional)
  • 1 tbsp (15 ml) Neutral Oil (e.g., grapeseed or canola)
  • Small handful of Fresh Parsley or Chives, finely chopped (for garnish)

Instructions:

  1. Prepare the Skin: Pat the duck legs bone-dry with paper towels. Using a sharp knife or scalpel, lightly score the skin in a crisscross pattern (crosshatch). Crucially: Ensure you cut only the fat and skin layer, avoiding the meat beneath. This allows the fat to render effectively.
  2. Seasoning: In a small bowl, combine the salt, pepper, thyme, garlic powder, and five-spice (if using). Vigorously rub the seasoning mixture all over the duck legs, ensuring it works into the scored cuts.
  3. Rub and Rest: Place the duck legs, skin-side up, on a plate and chill in the refrigerator, uncovered, for a minimum of 30 minutes. This dries out the skin, which guarantees maximum crispness.
  4. Preheat and Load: Preheat the Air Fryer to 150°C (300°F). Lightly grease the air fryer basket with the neutral oil to prevent sticking.
  5. Initial Render: Place the duck legs in the air fryer basket, skin-side up, ensuring they do not touch. Cook for 20 minutes at 150°C (300°F). This gentle temperature slowly renders the fat while cooking the meat to tenderness.
  6. Drain the Fat: Carefully remove the basket. Pour the rendered duck fat from the air fryer drawer into a heatproof jar (save this liquid gold for roasting potatoes later!).
  7. Continue Cooking: Return the legs to the air fryer and cook for another 10 minutes at 150°C (300°F).
  8. High-Heat Blast: Increase the air fryer temperature to 200°C (400°F). Cook for 5–8 minutes, until the duck skin is deeply golden brown and shatteringly crisp.
  9. Check Doneness and Rest: Use an instant-read thermometer to check the internal temperature near the thigh bone. The meat should reach 90°C (195°F). Remove the duck legs and allow them to rest for 5–10 minutes before serving. Garnish with chopped herbs.