Roasted Duck Legs with Citrus Glaze
The sweet and citrusy sauce paired with rich, tender duck has layers of flavors and depth. This glaze works great on Duck breasts or chicken, too!
- Duck legs
- ½ Tbsp kosher salt
- 1 tsp coarse black pepper
- ½ tsp ground coriander
- ¼ tsp cumin
- ⅓ C sugar
- ½ C of juice from 1 or 2 oranges
- 2 Tbsp white wine vinegar
- ½ tsp salt
- 3 Tbsp duck or chicken stock/broth
- 1 Tbsp of orange zest, grated
- 1 Tbsp cornstarch
- 1 to 2 Tbsp duck fat (reserved) or butter
- Preheat oven to 350°F.
- Pat duck dry with a paper towel. Stir together salt, coriander, cumin, and black pepper; add to a ziplock bag with duck legs and shake until well coated.
- Place seasoned duck skin side up in roasting pan or skillet and cook for about 90 minutes until browned. Reserve duck fat from pan to add to the sauce at the end.
- While the duck is cooking, add sugar to 1-quart saucepan and cook over medium heat until it begins to dissolve. Continue to cook, stirring occasionally, until sugar melts into a deep golden caramel color.
- Add orange juice, vinegar, broth, and salt, simmering over low heat until it becomes syrupy. Add in zest and simmer for an additional five minutes. Whisk in cornstarch and stir until sauce thickens. Stir in a bit of the reserved duck fat from pan.
- Once the duck has cooled at least 15 minutes, pour the sauce over legs and serve, garnished with parsley or additional orange zest.