Duck Legs Cornell

Created by my long time hunting buddy and business partner, Greg Cornell, owner of Northern California’s Silver Sage Caterers.  Silver Sage has been providing exceptional meals for hundreds of sportsman’s organizations like California Waterfowl Association, Ducks Unlimited, Rocky Mountain Elk Association and Safari Club International, to name a few, for the past two decades.  Remove duck legs and freeze them throughout the season until you have enough for this unbelievably tender appetizer.

Duck Legs Cornell


  • arge pan or baking dish
  • pan spray
  • 1 tablespoon fresh gingerroot peeled and minced
  • 2 tablespoons brown sugar
  • 1/2 cup pineapple juice
  • 1/3 cup seasoned rice vinegar
  • 1/3 cup soy sauce
  • 2 teaspoons fresh garlic minced
  • 1 tablespoon sesame seeds
  • foil or lid to cover pan


  • Coat pan with pan spray. Place duck legs into pan. Place remaining ingredients into pan and toss to coat. Cover with foil. Place into a preheated 425 degree oven for 2 1/2 – 3 hours. Check for doneness after 2 hours. While cooking, add additional pineapple juice and/or soy sauce as needed to keep at least 1/4 inch of liquid in the pan. Continue to check legs every 20 minutes, removing those that are done. When done, meat should pull easily off of the bone. Allow to cool for 5 minutes before serving.

Leave a Comment

Recipe Rating