Duck à l'Orange with Roasted Vegetables

This classic dish pairs the succulent flavor of duck with a bright, tangy orange sauce, complemented by roasted root vegetables. Drawing inspiration from the culinary traditions of the Northeast, this recipe elevates duck to a centerpiece worthy of any occasion while staying grounded in the simplicity of fresh, seasonal ingredients.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Ingredients

  • 2 duck legs
  • 1/2 cup orange juice (garden or locally grown)
  • 1/4 cup chicken stock
  • 1 tbsp honey
  • 1 tsp orange zest
  • 2 carrots, sliced (garden or locally grown)
  • 2 parsnips, sliced (garden or locally grown)
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Season the duck legs with salt and black pepper.
  2. Heat olive oil in a skillet over medium heat. Sear the duck legs skin-side down until golden and crispy. Flip and cook for an additional 2 minutes.
  3. Transfer the duck legs to a baking dish and add carrots and parsnips around them. Roast for 40 minutes, or until the duck is tender and cooked through.
  4. In a small saucepan, combine orange juice, chicken stock, honey, and orange zest. Simmer until the sauce is reduced by half.
  5. Drizzle the sauce over the roasted duck and vegetables before serving.
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