Duck legs with orange and thyme
Serves 4 · 1 hour 45 minutes · Frying pan and pie dish
Duck with orange is not just for restaurants. It is a slow braise in one pan, and the oven does most of the work. A good Sunday dinner in December.
Duck legs with orange are at their best when the skin is first rendered golden on the hob, then the legs cook until tender in a 160 °C oven with orange, honey and thyme. The last few minutes at 220 °C crisp up the skin.
Ingredients
Serves 4
- 4 duck legs
- 2 oranges
- 100 ml orange juice
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 2 shallots
- 4 sprigs fresh thyme
- 1 cinnamon stick (optional)
- Flaky sea salt and freshly ground black pepper
Method
- Heat the oven to 160 °C (conventional). Pat the duck legs dry, lightly prick the skin and season with salt.
- Place the legs skin side down in a cold pan and render the fat over a medium heat for 10–12 minutes, until the skin is golden. Pour off the fat and save it for the potatoes.
- Turn the legs over. Arrange the halved shallots, thyme, cinnamon and one sliced orange around them.
- Mix the juice, honey, vinegar and the juice of the second orange and pour it over. Put the pan in the oven for 1 hour 15 minutes, basting now and then.
- Turn the oven up to 220 °C for the last 10 minutes to crisp the skin. Serve with potatoes roasted in the duck fat.
Why it works
The pan goes from the hob straight into the oven and then to the table. The duck fat you poured off is worth its weight in gold for roast potatoes.
FAQ
Can a carbon steel pan handle orange juice in the oven?
Yes, but acid can wear the seasoning. Remove the sauce straight after, rinse the pan in hot water, dry it on the hob and rub in a little oil.
Can I cook the duck legs the day before?
Yes. Let them cool in the juices and keep them chilled. Reheat in the oven and finish at 220 °C to crisp the skin again.
What goes with duck legs and orange?
Potatoes roasted in the duck fat are the classic choice. Red cabbage or a green salad with orange also works well.
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