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Roasted Duck Legs with Orange Sauce and Wild Rice

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Roasted duck legs with orange sauce and wild rice is a classic and elegant entrée to be reserved for a special occasion.  This is definitely not for your everyday or standard week-night dinner menu.   

Roasted Duck Legs with Orange Sauce and Wild Rice

Roasted Duck Legs with Orange Sauce and Wild Rice

If I had to get my shot gun and go duck hunting in order to put this on the table we would probably just be eating chicken instead.  

Where to Buy Duck:

Fortunately, we don’t have to go on a duck-shoot as duck is available in the frozen poultry section of most grocery stores.   It is usually parceled into packages of whole ducks, duck breasts or duck legs. 

Duck is a little on the pricey side at $11 for a package of two legs but then how does that compare to a couple of good beef steaks or fresh halibut? 

And, if we ordered this at a high-end fancy restaurant?   Out of site!  This  is for a special dinner so let’s do something out of the ordinary! 

Roasted Duck Legs with Orange Sauce and Wild Rice

Rich and Succulent Roasted Duck Legs

Duck Legs vs. Chicken Legs:

The meat on duck legs is a lot different than chicken legs as it is denser and much richer in flavor.   Plus, duck legs take longer to roast taking as much as one-and-a-half hours in a 350°F oven to fully cook.  

They are fattier than chicken legs and by pricking the skin before roasting, the fat oozes out, basting them as they roast.   

Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce.  

The sauce is prepared with fresh squeezed orange juice,  white wine vinegar, garlic, honey, a pinch of red pepper flakes and a touch of Grand Mariner for elegance.   It is the white wine vinegar that causes all the flavors to shine.

Roasted Duck Legs with Orange Sauce and Wild Rice

Roasted Duck Legs with Zesty Orange Sauce

In my mind, wild rice is the ideal accompaniment for these roasted duck legs with orange sauce.   Technically, wild rice is a grass but it is prepared and served the same as a rice. 

It takes much longer to cook than a typical white rice and will take as long as one hour to cook if you want it to be soft. 

We like it best cooked tender with still a little crunch to it and 45 minutes does it for us.  Wild rice has been around for eons and it is one of my favorite ancient grains.

Roasted Duck Legs with Orange Sauce and Wild Rice

Roasted Duck Legs with Orange Sauce and Wild Rice

This menu was chosen for Don’s 82nd birthday dinner and as I am not aware of any age limit on romance, I am pulling out the white tablecloth, candles and a good bottle of red wine!  🙂


Yield: 4 servings

Roasted Duck Legs with Orange Sauce and Wild Rice

Roasted Duck Legs with Orange Sauce and Wild Rice

Roasted duck legs with orange sauce and wild rice is an elegant entree for a special event. The duck legs are moist, succulent and the flavors shine with the zesty orange sauce. This entree pairs well with the slight crunch from the wild rice.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

For the Duck Legs:

  • 4 duck legs
  • 2 tablespoons olive oil
  • Kosher Salt
  • 1/4 teaspoon white pepper

For the Orange Sauce:

  • 1 1/2 cups White Wine Vinegar
  • 1 1/2 cups orange juice (about 4 oranges)
  • 2 tablespoons orange zest
  • 1 clove garlic, grated
  • 3 tablespoons honey
  • 1/4 teaspoon sea salt
  • Pinch of red pepper flakes
  • 3 tablespoons butter
  • 2 tablespoons Grand Mariner or other orange flavored liquor
  • Orange wedges for garnish
  • Fresh microgreens or mint for garnish

For the Wild Rice:

  • 1 cup wild rice
  • 3 cups chicken broth
  • 1 clove garlic grated or finely chopped
  • 1/2 teaspoon kosher salt

Instructions

For the Duck Legs:

  1. Preheat oven to 350°F Spray a baking sheet with cooking oil and add a wire roasting rack on it.
  2. 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.
  3. 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 1-1/2 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:

  1. While chicken is roasting, make sauce:
  2. In small saucepan, bring wine vinegar and 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 1-1/2 cups, about 20-30 minutes. Stir in honey, 1/4 teaspoon salt and the 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:

  1. 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.
  2. 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 over the duck legs. Add orange wedges and microgreens for garnishment.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 547 Total Fat 27g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 15g Cholesterol 132mg Sodium 1411mg Carbohydrates 40g Fiber 2g Sugar 25g Protein 29g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
© Pat Nyswonger
Cuisine: American / Category: Main Dish

 

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About the Author

We are Pat and Dahn, a mother and daughter team who live in the 
Pacific Northwest. We spend
 most of our time together in the kitchen, the busiest room in the 
house. We love to cook, bake, entertain and develop new recipes
 for our readers who share our passion for delicious, from-scratch
food. We developed Savor the Best in 2013 to help inspire readers
to enjoy their kitchen, grow their culinary skills, and savor good 
food every day.

Reader Interactions

Comments

  1. Carol Ernst

    October 11, 2019 at 7:58 PM

    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

    Reply

    • Pat Nyswonger

      October 11, 2019 at 9:56 PM

      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! ❤️

      Reply

  2. Carol Ernst

    October 11, 2019 at 11:12 AM

    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?

    Reply

  4. Carol

    July 15, 2018 at 7:06 AM

    Hi, can’t wat to try this recipe. I noticed you mentioned white pepper, but it’s not in the list of ingredients. Thanks.

    Reply

    • Pat

      July 15, 2018 at 5:19 PM

      Ooops, thanks for that good catch, Carol. I fixed the recipe card….added the white pepper. Thanks again. Hope you enjoy it. 🙂

      Reply

  7. John/Kitchen Riffs

    April 6, 2016 at 9:50 AM

    Ducks IS pricey, but SO worth it! Love its flavor, and it’s cheap compared to filet mignon. I keep telling myself that. Anyway, this is such a great looking dish! Tons of flavor (how could it not, with duck?). Love the food styling — great plating. Good stuff — thanks.

    Reply

    • Pat

      April 5, 2016 at 8:28 PM

      Thank you, Annemarie! The vinegar in the sauce pairs really well with the richness of the duck. And….it is permissible to have this on a weeknight 🙂

      Reply

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