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

Units Scale

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)

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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