Spiced Orange Duck
Updated Dec. 17, 2024
- Total Time
- 3½ hours
- Prep Time
- 10 minutes
- Cook Time
- 3 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6whole duck legs (4½ to 6 pounds total)
- Kosher salt (such as Diamond Crystal)
- 6medium shallots, peeled and quartered
- 2navel oranges
- 1(3-inch) piece fresh ginger, unpeeled and sliced into three pieces
- 8thyme branches
- 2whole star anise
- 1cinnamon stick
- 1teaspoon crushed red pepper
- 1cup dry white wine
- 1 to 2cups chicken broth, as needed
Nutritional analysis per serving (6 servings)
1043 calories; 90 grams fat; 30 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 12 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 30 grams protein; 1023 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the duck legs on both sides with a tablespoon of salt.
- Step 2
Working in batches, place the duck legs skin-side down in a large heavy-bottomed pot. When the duck legs are in, turn the heat to high to begin to render their fat. When the pan is sizzling, reduce the heat to medium and cook until the legs are a deep chestnut brown, about 15 minutes. Flip the legs over and brown the second side, about 10 minutes more. Remove the legs to a plate, drain the fat (reserving it for another use) and repeat until all the duck legs are rendered and browned.
- Step 3
Drain off and reserve all but ¼ cup of duck fat from the pan. Add the shallots and cook, stirring occasionally and without browning over medium heat. Meanwhile, using a peeler, remove the zest from the oranges (not the white pith) and reserve the flesh. When the shallots are translucent, after about 10 minutes, add the orange zest, the ginger, thyme branches, star anise, cinnamon and red pepper. Stir and fry the spices until fragrant, a few minutes, before returning the duck legs and any juices that have run out of them to the pot. Arrange them in a snug layer (or two layers if they don’t sit flat) with some of the zest and aromatics on top.
- Step 4
Pour in the wine and 1 cup of broth. Bring the liquid to a simmer, and clamp on the lid of the pot. Simmer over low heat, checking from time to time and adding more broth if it reduces to less than an inch (tilt the pot to pool the liquid for a clear view of broth and fat levels). Cook until the duck legs want to fall apart but don’t (you’ll be able to break them apart with a spoon), 2 to 2½ hours.
- Step 5
Turn off the heat, remove the lid and skim the fat. You will be able to spoon off about a cup of duck fat from the surface (combine this with the already reserved duck fat and save for another occasion). Pick out the branches of thyme that have shed their leaves and discard. (See Tip.)
- Step 6
Squeeze in the juice of one zested orange and swirl it into the sauce. Taste the sauce and add more juice or salt, or both, as needed. Serve the duck legs with their sauce and spices spooned on top.
- The duck can be prepared to this point up to 2 days in advance and refrigerated in the pot or in an airtight container. Reheat and add the fresh orange juice right before you serve.
Private Notes
Comments
I live in Minnesota and have never seen duck legs in any store. I've only seen breast or most commonly an entire frozen duck. I wonder if I could use a whole duck, cut up.
I bought a whole duck ($3.50/lb) and used the legs, drumettes, and breasts. Halved the recipe since we are two. Agree with venting while braising. Changed the spices a lot cuz I hate licorice and star anise is spendy. For 3 lbs duck I used 1 cinnamon stick, 3-inch ginger piece, 2 tsp ground fennel seed, 2 tsp allspice, 2 tsp garlic powder, 6 leafy thyme sprigs, peel and juice from 1 orange. Super tasty. Added pomegranate seeds and parsley at the end for a Christmasy vibe.
I believe that the braising time specified is too long. 45 minutes to a hour should be enough. The thigh/leg joint should move easily but the meat should not fall off the bone. Also the cooking temperature may have been too high. It should be a low simmer with lid slightly ajar. This should keep the temperature between 190-195. At a too high a temp, the muscles tighten and dry out the meat.
Everyone has an opinion on how they can make a recipe better. Cooked as is and came out phenomenal! The spices and citrus complement the duck beautifully and fill the house with a delicious warm aroma. Saved the leftover sauce to use like consommé with cheese toast the next day. Yum!
I subbed chicken thighs and it turned out really good. I did cut down on the cook time to an hour and then put the thighs under the broiler for a few minutes to crisp them back up. Yum.
This was wonderful! Took the advice here and used the oven at 300 since needed to free up the stovetop. Was ready in about 2 hours and even did okay sitting in the warm oven for another half hour while the first course went out. My duck loving friend pronounced it the best he’s had. Quack.
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