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

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)
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. **Prepare and Season Duck Legs**: Preheat your oven to 375°F (190°C). Pat the duck legs dry with paper towels, then season generously with salt and pepper. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Sear the duck legs, skin side down, for about 5 minutes until the skin is golden brown and crisp.
2. **Roast the Duck**: Transfer the skillet to the oven, and roast the duck legs skin side up for about 25-30 minutes, or until cooked through and the juices run clear.
3. **Make the Orange Sauce**: While the duck is roasting, in a saucepan, combine the orange juice, orange zest, sugar, and red wine vinegar. Cook over medium heat until the mixture reduces and thickens, about 15 minutes. Add chicken stock and bring to a boil. Stir in the cornstarch mixture and cook until the sauce thickens. Finish by whisking in the butter.
4. **Serve**: Plate each duck leg and drizzle with the orange sauce. Serve with your choice of side dishes for an elegant meal.