Entrée: France – Cuisse de Canard à l'Orange (Duck Leg with Orange Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

4 whole duck legs, about 2 lb total (907 g total) (estimated edible portion: 590 g)
Salt and pepper to taste
2 tbsp (30 ml) vegetable oil
1 cup (240 ml) orange juice
1 tbsp orange zest
1/4 cup (50 g) sugar
1/4 cup (60 ml) red wine vinegar
1 cup (240 ml) chicken stock
2 tbsp (16 g) cornstarch dissolved in 2 tbsp (30 ml) water
1 tbsp (14 g) butter

Instructions

1. Preheat the oven to 375°F (190°C). Pat the duck legs dry and season generously with salt and pepper.
2. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Place the duck legs skin-side down and sear for about 5 minutes, until the skin is golden brown and crisp.
3. Turn the legs skin-side up and transfer the skillet to the oven. Roast for 25–30 minutes, or until cooked through and the juices run clear.
4. While the duck roasts, combine the orange juice, orange zest, sugar, and red wine vinegar in a saucepan. Cook over medium heat for about 15 minutes, until reduced and thickened.
5. Add the chicken stock and bring the sauce to a boil. Stir in the cornstarch slurry and cook until thickened. Remove from the heat and whisk in the butter.
6. Serve one duck leg per person, drizzled with orange sauce. Serve with side dishes of your choice.