Air fryer duck legs: my recipe with apples

I have a weakness for duck leg: it's rustic, hearty, and when the skin is nice and crispy, it's honestly hard to beat. The air fryer is perfect for this, because it dries and browns the skin quickly, without turning on the oven or having to watch a splattering pan.

In this version, I stick to the basics, the French way: salt, pepper, garlic, thyme. Nothing complicated, just the right techniques. The little secret is to pierce the skin and start cooking skin-side down to render the fat. Then, you keep some of that rendered fat (or liquid) to sauté the side dish.

To stay true to the traditional style, I like to serve this with sautéed apples (it's reminiscent of the Southwest) and button mushrooms. The apples take on a caramelized-salty quality that goes perfectly with the duck, and the mushrooms add an earthy and juicy touch.

From a nutritional standpoint, duck is rich in protein and B vitamins, and rendering some of the fat keeps it flavorful without being heavy. If you like, you can add a small green salad on the side for contrast, but the basics are there: crispy duck, golden apples, and perfectly seared mushrooms.

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Air-fried duck legs

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

15

minutes

Cooking time

40

minutes

Calories

694

kcal

Total time

55

minutes

Golden brown duck legs, crispy skin and tender meat, cooked in an air fryer with a touch of thyme and garlic. Served with apples and mushrooms lightly sautéed in a little rendered duck fat.

Cooking Mode

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Ingredients

• 4 duck legs (approx. 250g each), with skin

• 2 apples (Golden Delicious or Reinette type), approx. 300g

• 250g of button mushrooms

• 2 garlic cloves

• 4 sprigs of thyme

• 1 bay leaf

• 1 teaspoon of coarse salt

• Black pepper, to taste

Preparation steps

• Remove the duck legs from the refrigerator 10 minutes before bringing them to room temperature. Pat them dry thoroughly with paper towels (this is essential for crispy skin).
• Using the tip of a knife, prick the skin all over with small holes, being careful not to cut into the flesh. Season with coarse salt and pepper on both sides. Tuck a crushed garlic clove (skin on) and a sprig of thyme under or next to each thigh.
• Preheat the Air Fryer for 3 minutes at 180°C if your model allows it.
• Place the thighs in the basket, skin side up, without overlapping them. Add the bay leaf to the basket (it will flavor the rendered fat).
• Cooking phase 1 (rendering the fat): cook for 15 minutes at 180°C. Halfway through cooking, carefully empty the excess fat from the drawer if necessary (keep 2 tablespoons for serving).
• Cooking phase 2 (crispy): Increase the oven temperature to 200°C and continue cooking for 10 to 12 minutes. The skin should be golden brown, almost lacquered. If your chicken thighs are very large, add 2 to 3 minutes.
• Meanwhile, prepare the side dish: wipe the mushrooms clean and slice them. Cut the apples into quarters, remove the core, then cut into large cubes (2 cm).
• Heat 2 tablespoons of rendered duck fat in a large skillet. Sear the apples for 6 to 7 minutes over medium-high heat, stirring occasionally, until golden brown. Season lightly with salt and pepper, then transfer to a plate.
• In the same pan, add the mushrooms along with the second finely chopped garlic clove and a few sprigs of thyme. Sauté for 5 to 6 minutes over high heat: they should brown, not boil. Season with salt and pepper at the end of cooking.
• Let the chicken thighs rest for 3 minutes (this stabilizes the juices), then serve with the apples and mushrooms. Add a twist of pepper at the last minute.

🛒 Recommended equipment

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📊 Nutritional Information

1 portion (approx. 450g: 1 thigh + garnish)

* RDA = Recommended Daily Allowance

📝 Notes

Cooking safety: ideally, aim for an internal temperature of around 74°C (165°F) at the flesh level (without touching the bone). And keep the rendered fat: filtered and refrigerated, it's perfect for sautéed potatoes.

💡 Chef's Tips

For truly crispy skin, the number one tip is: dry thoroughly, pierce well, and don't overcrowd the basket. If your air fryer is small, cook in two batches and keep the first one warm (70-80°C) uncovered.

🔄 Variations

• Traditional “quick sauce” option: deglaze the mushroom pan with 3 tablespoons of cider vinegar, let it reduce for 30 seconds, then add 2 tablespoons of water and lightly coat.
• Herb option: replace the thyme with some chopped flat-leaf parsley added off the heat to the mushrooms.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.