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Roasted duck leg with orange sauce might sound like old-school duck à l’orange, but this version is fresher, brighter, and way less fussy. You get juicy, crispy-skinned duck legs paired with a sweet-tart orange glaze made from real oranges, none of that syrupy mystery goo. Serve it over wild rice, let the sauce pool around the plate, and you’ve got a dinner that feels fancy without trying too hard.
If you’re into rich, savory duck recipes, don’t miss my duck pasta. It’s a weeknight-friendly way to make the most of leftover duck meat.
Here’s Why This Duck with Orange Sauce Recipe Works
Crispy duck skin without frying: Pricking the duck skin and roasting it low and slow gets that golden, shatter-y skin without a grease splatter mess.
Real orange flavor: No fake extract nonsense—this sauce gets its punch from fresh orange juice, zest, and a splash of Grand Marnier.
Balance of flavors: You’ve got sweet, tart, buttery, and a hint of heat all mingling like they actually like each other.
Wild rice = the perfect base: Its earthy bite balances the richness of the duck and soaks up that dreamy sauce. My Instant Pot wild blend rice or even regular white rice works well too.
For a hands-off method that guarantees tender, juicy results every time, try my sous vide duck legs—they’re pretty much foolproof.
Recipe Tips
Prick the skin well: Use a skewer or paring knife to make tiny holes in the duck skin. This helps render out the fat and gets that crisp finish.
Don’t rush the roast: Let the duck cook low and steady for best texture and fully rendered fat. Start checking the temp at 1 hour 15 minutes.
Reduce that sauce properly: Let the orange sauce simmer down until syrupy before adding butter and booze, you want it glossy, not watery.
Hold the sauce on the skin: To keep the duck skin crispy, pour the sauce around the duck, not on top. It’s not just a garnish; it’s a strategy.
Use real broth for the rice: Chicken broth gives the wild rice flavor depth. Don’t sub in water unless you absolutely have to.
For more serving suggestions, serve these duck legs with mushroom sage stuffing, potato gratin with Parmesan, or delicata squash with parmesan—any one of them will hold their own next to that orange sauce.
Storing Leftovers
Refrigerate: Store leftover duck legs, sauce, and rice in separate airtight containers. They’ll keep in the fridge for up to 4 days.
Freeze: The duck and rice freeze well for up to 3 months. Let them cool completely first. Freeze the sauce separately in a small container.
Reheat: Warm duck in a 300°F oven, loosely covered with foil, until heated through. Reheat sauce gently on the stove and rice in the microwave with a splash of broth.
Craving something even cozier? My duck cassoulet is a slow-cooked classic that brings all the rich, hearty vibes.
Duck with Orange Glaze
This roasted duck leg with orange sauce is the kind of recipe that makes you feel like a culinary genius without requiring a culinary degree. It’s rich, balanced, and honestly just a great way to shake up dinner when you’re tired of the usual. Pair it with a glass of wine and pat yourself on the back.
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Roasted Duck Legs with Orange Sauce and Wild Rice
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Duck Legs:
- 4 duck legs
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
For the Orange Sauce:
- 1 cup White Wine Vinegar
- 1 tablespoons orange zest
- 1 cup orange juice, about 4 oranges
- 1 to 2 garlic cloves, grated
- 2 tablespoons honey
- ¼ teaspoon salt
- Pinch crushed red pepper flakes, optional
- 2 tablespoons butter
- 2 tablespoons Grand Marnier , or other orange flavored liquor
For the Wild Rice:
- 1 cup wild rice
- 3 cups chicken broth
- 1 to 2 garlic cloves, grated or finely chopped
- ½ teaspoon salt
Instructions
For the Duck Legs:
- Preheat oven to 350°F Spray a baking sheet with cooking oil and add a wire roasting rack on it.
- Using the sharp end of a wooden skewer, prick several small holes in the duck legs. This allows the rich fat to be released while roasting.
- Brush the duck legs with olive oil and season with salt and white pepper. Add to the wire rack on the prepared baking sheet and transfer to the middle rack of the preheated oven. Roast for 1½ hours, the internal temperature should be 175° F when fully cooked. Begin checking the temperature after roasting for 1 hour and 15 minutes. Remove, cover with foil and allow to rest for 10 minutes.
For the Orange Sauce:
- While the duck legs are roasting, make the sauce. In a small saucepan, bring wine vinegar, orange juice, orange zest, and garlic to a boil over medium-high heat, then adjust heat to low and simmer. Allow the sauce to reduce to 1-1/4 cups, about 20-30 minutes.
- Stir in honey, ¼ teaspoon salt, and a pinch of red pepper flakes. Cook until syrupy and reduced to about 1 cup. Whisk in the butter and orange liquor and cook for 30 seconds to burn off the alcohol taste. Remove from the heat, cover, and reserve.
To Cook the Wild Rice:
- Add the chicken broth to a medium saucepan set over medium-high heat and when it begins to boil add the rice, garlic and salt. Reduce the heat to low, cover and simmer for about 45-60 minutes, or according to your taste preference. Remove from the heat, drain off any remaining liquid, fluff, keep covered and reserve until ready to serve.
- To Serve, Spoon a portion of wild rice on each of four plates, arrange one duck leg on the rice and spoon 2 or 3 tablespoons of the orange sauce on the plate around the duck legs. Add orange wedges for garnishment.
Notes
- White wine vinegar has a low acidic percentage and will not dominate the flavors in the sauce. Another option would be a rice wine vinegar. We do not recommend using everyday distilled vinegar as it is too harsh.
- If you would like the sauce to be a little thicker, combine 1 teaspoon of cornstarch with 1 teaspoon of cold water and stir into the sauce before whisking in the butter.
- To keep the duck skin crispy, do not coat the duck leg with the sauce but spoon it on the plate around the duck.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Recipe worked out great. Legs only took ~45 in the oven. Used some leftover ramen broth for the rice and cooked up some wild mushrooms to go with- superb!
That sounds delicious. Thanks for the comment.
It seemed like the sauce had a LOT of vinegar, and I didn’t have white wine vinegar anyway, so I used 1/2 cup of apple cider vinegar and it came out good. Even then, you could smell the vinegar in the kitchen.
Hi, John…Thanks for your comments, I’m happy to hear that the apple cider vinegar worked for you. I appreciate your feedback on the recipe.
I made this for my husbands dinner.very simple to put together. I thickened the sauce slightly and bumped up the pepper flakes. Would make again, a hit on a special nite.
Why do you use kosher salt in two parts of this recipe and ordinary salt for the third part? And pray what is grand mariner? An old sailor? And having rubbished chicken earlier in the script how come it’s introduced at the beginning of the sauce recipe? But hey, it was a good tasty recipe nonetheless!
Hi, Mark….thanks for your comments. I had to giggle a little at your ‘old sailor’ comment and apologize for the misspelling of Grand Marnier, I corrected the misspell in the recipe card. In regard to the salt, all three instances have been corrected to plain ole table salt. Thanks again to your response and I am happy that you enjoyed the recipe! Merry Christmas to you!
So I did try this with duck confit and it was fabulous. I was able to make the rice and hold it, sauce and hold it, and then bown the confit legs. I only would say less wine vinegar for two legs , maybe some white wine with the vinegar. Will do again for sure. thanks for such a great recipe. I would even post this as an option for duck confit Thanks
Hi, Carol! Thanks for a great review! I’m so glad you enjoyed this recipe, it is one of my personal favorites for a special ‘date night’. I will try your suggestion for less wine vinegar next time I make it. Again, thank you for the comments and feedback, we love hearing from our readers! ❤️
I know this is a late reply, but I just make duck confit (legs), and was wondering how this rice and sauce would work with it?
It would be a fabulous combination, Carol. I hope you enjoy