Crispy Duck Legs - For the Carnivore Diet

Name: Crispy Duck Legs - For the Carnivore Diet
Prep time: PT15 min prep, 2 hr cook, plus 12–24 hr dry brine (inactive)
Yield: 2
Ingredients: 2 duck legs (about 8–10 oz each), skin on; 1 to 1.5 teaspoons kosher salt (adjust to taste); 2 tablespoons duck fat (or beef tallow), plus more for reheating

Simple, ultra-crispy duck legs with tender meat, made with just salt and duck fat. Perfect for a carnivore plate and great for meal prep.

This method delivers shatteringly crispy skin and juicy meat using only duck legs, salt, and duck fat. A short dry brine draws out moisture for better crackle, while a slow render followed by a hot blast crisps the skin without drying the meat.

Set the legs on a rack so air can circulate and fat can drip away. Start low to gently render the fat, then finish hot to blister the skin. Save the rendered duck fat for cooking eggs, steaks, or another batch of duck.

These reheat beautifully: crisp again in a hot oven or air fryer for a few minutes. Serve with extra warm duck fat or a side of salted scrambled eggs for a fully carnivore plate.

Ingredients

2 duck legs (about 8–10 oz each), skin on
1 to 1.5 teaspoons kosher salt (adjust to taste)
2 tablespoons duck fat (or beef tallow), plus more for reheating

Instructions

Dry brine: Pat duck legs very dry. Sprinkle salt evenly on all sides (slightly less if using fine salt). Place skin-side up on a rack set over a tray and refrigerate uncovered 12–24 hours.
Preheat: Remove from the fridge 20–30 minutes before cooking. Heat oven to 275°F (135°C).
Set up: Place duck legs skin-side up on a wire rack over a rimmed sheet. If you don’t have a rack, line the pan with foil and elevate with a few onion ring–sized coils of foil; keep skin exposed to air.
Slow render: Roast at 275°F for 75–90 minutes, until much of the fat has rendered, the meat is tender, and internal temp is at least 175°F (80°C). Spoon off and reserve rendered fat.
Crisp: Increase oven to 450°F (230°C). Brush or dab a thin film of duck fat over the skin. Roast 10–15 minutes more, until the skin is deep golden and audibly crisp. Option: broil 2–4 minutes at the end for extra blistering (watch closely).
Rest: Let legs rest 5 minutes. Sprinkle a pinch of salt if desired.
Serve: Spoon some warm duck fat over the meat or serve alongside for dipping.
Air fryer option: After dry brine, cook skin-side up at 300°F (150°C) for 18–22 minutes to render, then at 400°F (205°C) for 6–10 minutes to crisp, checking often.

Time: 15 min prep, 2 hr cook, plus 12–24 hr dry brine (inactive) Servings: