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Roasted duck legs with orange and honey
Duck legs slow-roasted over onions and oranges, finished with an orange-honey glaze and served with a pan-dripping sauce. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 2 hr
- Total time
- 2 hr 20 min
- Temperature
- 160–200 °C (325–400 °F)
- Servings
- 4 servings
- Difficulty
- Medium
Duck legs with orange and honey are first slow-roasted covered until tender, then uncovered at a higher temperature to brown the skin. In the final stage, they are brushed with orange juice and honey, which creates a glossy glaze on the skin. The remaining mixture and pan drippings are used to make a sauce.
Serve the duck legs with sliced steamed bread dumplings, rice, or braised red cabbage, as with St. Martin's roast goose. For a more traditional version, serve them with braised sauerkraut.
Ingredients
Duck legs
Glaze and sauce
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Instructions
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Prepare the duck legs
Pat the duck legs dry and trim off any excess fat. Score the skin in a crosshatch pattern with a sharp knife, cutting through only the skin and fat, not the meat. Rub with the salt, pepper, and crushed garlic.
Roast covered
Preheat the oven to 160 °C (325 °F). Cut the onion and 1 orange into wedges and arrange in a roasting pan with the thyme. Place the duck legs on top, skin side up, and pour in 150 ml water. Cover with a lid or aluminum foil and roast for 90 minutes.
Make the glaze
Grate 1 tsp zest from the 2 oranges, then squeeze out the juice; you should have about 200 ml. Mix the juice with the honey and zest.
Roast until golden brown
Uncover the roasting pan and pour the rendered fat into a bowl. Increase the oven temperature to 200 °C (400 °F), brush the duck legs with 3 tbsp of the orange mixture, and roast for 20–25 minutes, until the skin is golden brown and the meat pulls away from the bone easily.
Make the sauce
Transfer the duck legs to a plate and strain the pan drippings, onion, and oranges into a saucepan. Add the remaining orange mixture and simmer for 5 minutes. Stir the cornstarch into 2 tbsp cold water, pour into the sauce, and simmer, stirring constantly, for 1 minute, until thickened. Serve the duck legs with the sauce.
Tip: Let the strained pan drippings stand briefly so the fat rises to the surface, then skim it off with a spoon before thickening the sauce. Roll the oranges on a cutting board under your palm before squeezing to release more juice.
This recipe was translated from the Slovak original: Kačacie stehná pečené s pomarančmi a medom
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