Crispy Braised Teriyaki Duck Legs


This dish involves quite a few steps, but if you are looking for a more advanced recipe that will blow you away then look no further. Juicy tender duck with crispy skin covered in a sweet and caramelized teriyaki sauce. If you love duck please give this recipe a try.

Yield: 4 Servings

Crispy Braised Teriyaki Duck Legs

Prep time: 15 MinCook time: 24 HourTotal time: 24 H & 15 M


Duck Legs
  • 4-6 Duck Legs
  • 2 cups Soy Sauce
  • 4 Garlic Cloves, sliced
  • 1 inch knob Ginger
  • 2 TB Mirin
  • 3 TB Brown Sugar
Teriyaki Sauce
  • Leftover Braising Liquid (from the duck leg ingredients above)
  • 3/4 cup Brown Sugar
  • 1 TB Corn Starch (mixed with 1 TB water)


Duck Legs
  1. Preheat oven to 275F.
  2. Combine soy sauce, brown sugar, mirin, garlic and ginger in a large baking pan (something that will hold the duck legs in an even single layer)
  3. Place duck legs skin side down in cold stainless steel pans. (don't overcrowd the pans)
  4. Turn the stove on to low heat and allow the fat to slowly render.
  5. After 5 minutes, turn the heat up to medium.
  6. After another 5 minutes there should be a good amount of fat in the pans.
  7. Turn the heat up to medium high to start crisping the skin.
  8. After 10 minutes, the skin should be golden brown.
  9. Transfer the duck legs skin side up to the baking pan.
  10. Place in the oven uncovered for 2 hours, or until the duck legs are tender.
  11. Remove from the oven and allow the duck to cool completely in the braising liquid.
  12. Once cooled, remove the duck legs to a container.
  13. Strain the braising liquid and skim as much of the duck fat off as possible.
  14. Place the braising liquid in a separate container from the duck legs and store both in the fridge overnight. 
  15. Preheat the oven to 400F.
  16. Place the duck legs on a tin foil lined baking sheet and place in the oven until heated through (about 15 minutes).
  17. Scrape off any remaining fat from the braising liquid.
  18. Add liquid to a pot with the 3/4 brown sugar and corn starch water slurry.
  19. Bring to a boil until the sugar has dissolved and the sauce has thickened. (this is now the teriyaki sauce for the duck)
  20. Once the duck legs have heated throughout, turn the oven to broil  until the skin starts to crisp up.
  21. Remove duck legs from the oven, glaze the skin with the teriyaki sauce, and place back under the broiler until the sauce has caramelized over the duck legs.
  22. Serve with more teriyaki sauce.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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