Roasted Duck Legs

 Roasted Duck Legs

Roasted duck legs with orange sauce and wild rice is a classic and elegan entrée to be reserved for a special occasion. This is definitely not for your everyday or standard week-night dinner menu.

Preparation time: 10 minutes

Cooking time: 1 hour 30 minutes

4 servings

Ingredients for the duck legs

• 4 duck legs
• 2 tablespoons olive oil
• 1/2 teaspoon table salt
• 1/4 teaspoon white pepper

For the orange

• 1 cup White Wine Vinegar
• 1 cup orange juice (about 4 oranges)
• 1 tablespoons orange zest
• 1 clove garlic, grated 2 tablespoons honey
• 1/4 teaspoon table salt
• Pinch of red pepper flakes (Eptional)
• 2 tablespoons butter
• 2 tablespoons Grand Marnier or other orange flavored liquor
• Orange wedges for garnish (optional)
• Fresh microgreens or mint for garnish (optional)

Instructions

1. Preheat oven to 350°F Spray a baking sheet with cooking oil and add a wire roasting rack on it.
2. Using the sharp end of a wooden skewer, prick several small holes in the duck legs. This allows the rich fat to be released while roasting.
3. Brush the duck legs with olive oil and season with salt and white pepper. Add to the wire rack on the prepared baking sheet and transfer to the middle rack of the preheated oven.
4. Roast for 1-1/2 hours, the internal temperature should be 175° F when fully cooked. Begin checking the temperature after roasting for 1 hour and 15 minutes. Remove, cover with foil and allow to rest for 10 minutes.

For the orange sauce:

1. While the duck legs are roasting, make sauce:
2. In a small saucepan, bring wine vinegar, orange juice, orange zest, and garlic to a boil over medium-high heat, then adjust heat to low and simmer. Allow the sauce to reduce to 1-1/4 cups, about 20-30 minutes.
3. Stir in honey, 1/4 teaspoon salt, and a pinch of red pepper flakes. Cook until syrupy and reduced to about 1 cup. 
4. Whisk in the butter and orange liquor and cook for 30 seconds to burn off the alcohol taste. 
5. Remove from the heat, cover, and reserve.

To serve: On a plate, put grilled potato disc as a base then arrange the grilled 1 duck leg on top and spoon 2 to 3 tablespoons of the orange sauce on the plate around the duck legs. Add orange wedges for garnishment.