Main courseWinter
Honey and orange duck legs
Duck legs slow-roasted until tender in a honey and orange marinade, finished with glossy, crisp skin. A festive lunch, with braised red cabbage.
- Prep:
- 15 min
- Baking/cooking:
- 1 hr 50 min
- Serves:
- 4 servings
The honey we recommend for this recipe: Chestnut honey
Its bold, slightly bitter flavour nicely balances the richness of the duck and the sweetness of the orange. You'll need about 60 g of honey.
For a different flavour: Acacia honey – gives a milder, sweeter glaze.
Ingredients
- 4duck legs
- 60 ghoney (about 3 tbsp)(Chestnut honey)
- 2oranges
- 200 mlorange juice
- 4 clovesgarlic
- 3–4 sprigsfresh thyme
- 1 tbspduck fat
- to tastesalt, pepper
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Score the skin of the legs in a criss-cross pattern with a sharp knife, without cutting into the meat, then season with salt and pepper.
- 2
Mix the juice of one orange with the honey and crushed garlic, brush it over the legs, and marinate in the fridge for at least 2 hours, or even overnight.
- 3
Place the legs skin side up in a roasting tin with the duck fat, the thyme and slices of the other orange, pour the orange juice underneath, and cover.
- 4
Roast at 160 °C for about 90 minutes, basting with the juices two or three times.
- 5
Uncover and roast at 190–200 °C for about another 20 minutes, until the skin is glossy and crisp. Serve with braised red cabbage and potatoes.
Oszd meg, ha tetszik
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