Thai Marinated Duck Legs recipe

Preparation Time: 24 hours | Cooking Time: 1 hours

This dish is incredibly easy - simply toss the duck legs with the marinade, leave to sit overnight, then roast in the oven until tender. That's it! Just serve with jasmine rice and some wedges of lime.


  • 6 duck legs
  • 4 sticks lemongrass
  • Juice and zest of 2 limes
  • 6 shallots
  • 4 garlic cloves
  • 1 fat red chilli
  • 1 tbsp. tamarind paste
  • 1 tbsp. groundnut oil
  • 1 tbsp. minced ginger
  • 1 tbsp. brown sugar
  • 1 tsp. fish sauce, soy sauce, cinnamon, coriander, turmeric and cumin


  1. Finely dice the shallots and garlic. Slice the chilli in half and remove the seeds with the back of your knife. Mince the flesh. Bruise the lemongrass and remove any woody bits then roughly chop. In a bowl, mix together the lemongrass, lime zest and juice, shallots, garlic, chilli, tamarind, oil, ginger, sugar, fish sauce, soy sauce, cinnamon, coriander, turmeric and cumin. Add the duck legs, toss to thoroughly coat. Cover well and leave to sit in the fridge overnight or for up to 24 hours.

  2. Preheat oven to 180C. Take the ducks from the marinade and place into a greased baking dish. Bake for up to 1 hour, basting occasionally with the juices, until the flesh is tender. Cover if they brown too quickly. Leave to rest for 10 minutes before serving.

Turn these into curried duck legs by adding a few tbsp. of curry paste or curry powder. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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