Crispy Duck with Orange Rosemary Glaze is an indulgent, restaurant-quality dish that brings bold flavor and elegance to your home kitchen. With golden, crackling skin and tender meat, the duck is perfectly balanced by a tangy, herbaceous glaze of orange, rosemary, and balsamic. Ideal for festive dinners or intimate gatherings, this dish makes for a truly memorable main course.
Why You’ll Love This Recipe
This dish delivers both impressive presentation and extraordinary flavor. The duck is pan-seared to render fat and crisp the skin, then finished in the oven for juicy tenderness. The glaze — a reduction of fresh orange juice, honey, and balsamic with hints of rosemary and garlic — offers a sophisticated citrusy contrast to the rich duck. Whether you’re preparing a holiday feast or simply elevating a weeknight dinner, this recipe is a refined and satisfying choice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 duck legs, bone-in, skin-on
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
- 1 sprig fresh rosemary
- 1 garlic clove, smashed
- 1/4 teaspoon ground black pepper
- 1 tablespoon cold butter (for finishing)
- Roasted potatoes or peaches (optional, for serving)
Directions
- Preheat the oven to 375°F (190°C).
- Pat the duck legs dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Place the duck legs skin-side down and sear for 6 to 8 minutes, until the fat has rendered and the skin is golden and crispy.
- Flip the duck and sear the meat side for 2 minutes.
- Transfer the skillet to the oven and roast for 20 to 25 minutes, until the duck is cooked through and tender.
- While the duck roasts, prepare the glaze: In a saucepan, combine orange juice, honey, balsamic vinegar, orange zest, rosemary, garlic, and ground black pepper.
- Bring the mixture to a boil, then reduce to a simmer and cook for 8 to 10 minutes until reduced by half.
- Remove from heat and whisk in the cold butter to finish the glaze. Strain the sauce if a smoother texture is desired.
- Plate the duck and drizzle generously with the orange rosemary glaze. Serve with roasted potatoes or seared peaches.
Servings and timing
This recipe serves 2 people and takes approximately 10 minutes of preparation and 35 minutes of cooking time, totaling about 45 minutes.
Variations
- Fruit Swap: Replace orange juice with blood orange or grapefruit juice for a different citrus profile.
- Spiced Glaze: Add a pinch of crushed red pepper or cinnamon to the glaze for a subtle warmth.
- Herb Alternatives: Use thyme or sage in place of rosemary if preferred.
- Duck Breast Option: Use duck breasts instead of legs, adjusting cook time to avoid overcooking.
- No Balsamic?: Substitute with red wine vinegar or a splash of dry red wine for acidity.
storage/reheating
Store leftover duck and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat the duck in a 350°F (175°C) oven for 10–15 minutes to preserve the crisp skin. Rewarm the glaze gently in a saucepan over low heat, stirring until smooth.
FAQs
Can I use duck breasts instead of legs?
Yes, but reduce the oven time to 10–12 minutes, as duck breasts cook faster.
What can I serve with this dish?
Roasted vegetables, mashed potatoes, wild rice, or a bitter greens salad pair well.
How do I know when the duck is fully cooked?
The meat should be tender and the internal temperature should reach 165°F (74°C).
Do I need to strain the glaze?
Straining is optional but creates a smoother, more refined sauce.
Can I make the glaze ahead of time?
Yes, prepare it in advance and reheat gently before serving.
Is it necessary to score the duck skin?
Yes, scoring helps render the fat and achieve crispy skin.
Can I use bottled orange juice?
Freshly squeezed is preferred for flavor, but bottled can work if unsweetened.
What wine pairs best with this dish?
A Pinot Noir or Syrah pairs well with the rich duck and citrus glaze.
Can I use frozen duck legs?
Yes, just ensure they are fully thawed and patted dry before cooking.
How can I make this dish dairy-free?
Omit the butter or use a plant-based butter alternative to finish the glaze.
Conclusion
Crispy Duck with Orange Rosemary Glaze is a dish that marries rich, savory duck with bright, herbaceous citrus notes in an elegant and satisfying way. With its crisp golden skin and luscious glaze, it’s the perfect centrepiece for a special meal, offering both comfort and sophistication. Whether served with classic sides or seasonal fruit, this recipe is sure to impress.
Print
Crispy Duck with Orange Rosemary Glaze
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: French
- Diet: Halal
Description
Golden, crackly-skinned duck legs are pan-seared and oven-roasted, then glazed with a rich, citrusy orange-rosemary sauce — a decadent main course perfect for festive dinners.
Ingredients
- 2 duck legs, bone-in, skin-on
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon orange zest
- 1 sprig fresh rosemary
- 1 garlic clove, smashed
- 1/4 teaspoon ground black pepper
- 1 tablespoon cold butter (for finishing)
- Roasted potatoes or peaches (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Pat duck legs dry with paper towels and score the skin in a crosshatch pattern. Season generously with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Place duck legs skin-side down and cook for 6–8 minutes until fat is rendered and skin is deep golden and crisp.
- Flip and sear the other side for 2 minutes. Transfer the skillet to the oven and roast for 20–25 minutes until meat is tender.
- Meanwhile, in a saucepan, combine orange juice, honey, balsamic vinegar, orange zest, rosemary, garlic, and pepper. Bring to a boil, then simmer for 8–10 minutes until reduced by half.
- Remove from heat and whisk in cold butter for a silky finish. Strain if desired.
- Plate the duck and spoon the orange glaze over the top. Serve with roasted potatoes or seared peaches.
Notes
- For extra crispy skin, refrigerate duck uncovered overnight to dry out skin.
- The glaze can be made ahead and gently reheated.
- Pairs well with a light red wine or citrusy white.
Nutrition
- Serving Size: 1 duck leg with glaze
- Calories: 450
- Sugar: 8g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 130mg
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