Oven-Baked Duck Legs with Blueberry Jam Glaze

These oven-baked duck legs with blueberry jam are a great way to turn a simple dinner into something special without much effort. A quick overnight marinade with sauces, mustard and honey keeps the meat juicy, while the roasting bag helps it cook evenly. The blueberry jam glaze adds a sweet-tart finish, and the vegetables soak up all the rich juices.

I usually make this dish after a thorough cleaning of the kitchen. There are always leftover sauces and mustard in the house, which would be a shame to throw away. To make the marinade for the duck legs, I always use whatever is left over. You can marinate them for 2 hours or leave them in the refrigerator overnight.

Today I have the next ingredients:

barbecue sauce, walnut mustard, plain mustard, cheese sauce with mustard and orange, honey, and two packets of sweet and sour sauce from McDonald’s.

The original recipe calls for walnut mustard or Dijon mustard for the marinade, about 100-150 grams for 2 legs. But once I mixed everything together, it seemed a shame to throw it away, and it turned out very tasty.

Ingredients for the marinade for 2 duck legs:

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  Rinse the duck legs, pat them dry with paper towels and season them with salt.
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  In a large bowl, add all the sauces, the mustard and the honey to make the marinade.
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  Stir everything together until the marinade is well combined.
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  Coat the duck legs in the marinade, turning them so they are covered on both sides.
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  Cover the bowl with a lid, shake it well to distribute the marinade, then refrigerate the duck legs overnight.
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  Take the duck legs out of the fridge and place them into an oven-safe roasting bag. You can either discard the remaining marinade or pour it into the bag.
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  Seal the roasting bag tightly.
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  Preheat the oven to 350°F (180°C). Place the pan in the oven and bake for 30 minutes.
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  Wash the carrots and potatoes, peel them, cut them into batons, place them in a microwave-safe bowl, add 1 tablespoon of water and microwave at 1000 watts for 2 minutes.
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  Peel the onion, slice it, sprinkle it with the dried herb mix or rosemary, add it to the vegetables and toss to combine.
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  Remove the duck legs from the oven, but do not turn the oven off. Carefully cut open the top of the roasting bag so you do not burn yourself.
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  Take the duck legs out of the bag.
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  Carefully pour the juices left in the bag into the bowl with the vegetables, mix everything well, then discard the bag.
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  Arrange the duck legs and the vegetables together in a baking dish.
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  Brush the duck legs generously with the blueberry jam.
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  Return the dish to the oven so the vegetables can finish cooking and the duck can absorb the blueberry flavors, about 15–20 minutes.
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  You can cover the dish loosely with aluminum foil if needed.
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  Remove the dish from the oven and check that the vegetables are tender and fully cooked.

Why You’ll Love These Duck Legs

This recipe gives you tender, juicy duck with very little active cooking time. The blueberry jam and honey balance the richness of the meat, while the vegetables and herbs keep everything savory and satisfying.​

Ingredients You Need

You only need basic pantry sauces, a jar of blueberry jam and a few vegetables to make this dish. Duck legs, carrots, potatoes and onion roast together so you get both the main course and the side in one pan.​

Marinade for Tender Duck

Marinating the duck legs overnight with sauces, mustard and honey helps the meat absorb flavor and stay moist during roasting. A simple shake in a covered bowl is enough to coat the duck evenly without any extra tools.​

Using a Roasting Bag

Cooking the duck in a roasting bag traps moisture and juices around the meat, acting like a mini steam oven. It also makes it easy to collect the flavorful liquid and use it to season the vegetables later.​

Preparing the Vegetables

The carrots, potatoes and onion are pre-cooked briefly in the microwave so they roast faster and more evenly in the oven. Tossing them with herbs and duck juices gives them a deep, rich flavor without extra fat.​

Blueberry Jam Glaze

Brushing the duck with blueberry jam at the end of cooking creates a glossy, lightly caramelized glaze. The jam adds sweet-tart notes that pair beautifully with the rich duck meat and roasted vegetables.​

Serving Suggestions

Serve the duck legs hot straight from the oven with plenty of roasted vegetables on the side. You can add a simple green salad or some crusty bread to soak up any remaining pan juices.

FAQ

​Can I use chicken instead of duck?

Yes, you can replace the duck legs with chicken legs or thighs, but check earlier for doneness because chicken usually cooks a bit faster.​

Do I have to marinate the duck overnight?

Overnight marinating gives the best flavor and tenderness, but even 2–3 hours in the fridge will still make a difference.​

What can I use instead of blueberry jam?

You can use other berry jams like raspberry or blackberry, or even a cranberry sauce if that is what you have on hand.

​Can I make this without a roasting bag?

Yes, you can bake the duck legs in a covered baking dish, then uncover them later and pour the juices over the vegetables as directed.​