Honey-orange Duck Legs

Honey-orange Duck Legs
  • 4 servings
  • 0:15 Preparation
  • 1:30 Cooking
  • 1:45 Total Time


Add all
  • 8

    Brome Lake duck legs

  • 2 cups
    (500 mL)

    orange juice

  • 6 Tbsp.
    (90 mL)

    liquid honey

  • 1 tsp.
    (5 mL)


  • 2 Tbsp.
    (30 mL)

    hot mustard

  • 1 tsp.
    (5 mL)

    coarse black pepper

  • 1 tsp.
    (5 mL)


  • 1 Tbsp.
    (15 mL)

    cornstarch mixed with 2 tablespoon (30 mL) cold water


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.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007