Recipe #1734
Honey-orange Duck Legs
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 8 Brome Lake duck legs
- 2 cups (500 mL) orange juice
- 6 Tbsp. (90 mL) liquid honey
- 1 tsp. (5 mL) coriander
- 2 Tbsp. (30 mL) hot mustard
- 1 tsp. (5 mL) coarse black pepper
- 1 tsp. (5 mL) salt
- 1 Tbsp. (15 mL) cornstarch mixed with 2 Tbsp. (30 mL) cold water
Preparation
Remove excess skin, if any.
Arrange legs on rack in roaster.
Roast 45 minutes at 300 F (150 C).
Mix orange juice, honey, coriander, mustard, salt and pepper together.
Remove duck legs and rack from roaster and skim fat from bouillon.
Return legs to roaster, add orange-honey mixture and roast uncovered for another 45 minutes.
Remove legs and skim fat from bouillon again if necessary.
Thicken bouillon with cornstarch and serve with legs.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Honey, Orange and Ginger Dip Sauce
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- Chicken Legs Tandoori
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- Brome Lake Duck Legs with Ice Cider Sauce, Garlanded with Vegetables
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