Oven Roasted Orange Duck Leg

My husband loves roasted duck. I used to make roasted duck leg in this way:

https://foodrecipe33.com/2017/09/05/roasted-duck-leg/

But this time I want to try something different. It’s Chinese New Year, which means there are so many mandarin oranges. So i just have that thought, using oranges to cook roasted duck leg.

First, make the marinade:

  • Juice of a medium orange
  • 1/2 tsp lemon juice
  • 2 tsp honey

Mix them well.

Sprinkle a little salt and black pepper over duck leg. To make duck more tasty, I poked it with toothpicks. But I didn’t poke skin just want to keep skin complete and looks great after cooking.

Cut the duck leg at the point like one finger below the joint. So when it’s baked, it will shrink and expose the bone. Put duck leg in a zip bag. Pour the marinade in. And let duck stay in fridge for overnight.

When you are ready to cook, first preheat oven to 170 degree C. Take the duck out and drain. Don’t discard the marinade, it would be used to make sauce. Wipe the skin with kitchen towel. In a small bowl, mix 1/2 tsp honey, 1/2 tsp vinegar and 1/2 tsp water. Brush it over the duck skin. After it got dried, brush again. Repeat for like 2 or 3 times. Put the duck leg into over and roast for 40 mins.

Pour the marinade into sauce pan. Add in 1 tablespoon water. Heat with low heat and keep stirring till condensed.

Spread orange sauce in a plate, put the roasted duck leg over it. You can also garnish the dish with orange peel. But remember to remove the white part first.

My husband loved it very much.

  • Cut duck leg at one finger below the joint. Poke duck with toothpicks for severest times. Marinate duck leg with 1 fresh orange juice, 1/2 tsp lemon juice and 2 tsp honey for overnight.

  • Preheat oven to 170 degree C. Mix 1/2 tsp water, 1/2 tsp honey, and 1/2 tsp vinegar in a small bowl. Brush duck skin with it for 2-3 times. Brushing should Wait till it’s dry. Roast duck leg for 40 mins.

  • Heat marinade in a sauce pan. Add in 1 tablespoon water. Keep stirring till condensed.

  • Serve the duck with sauce

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