Q: Can I make this with duck breast instead?

A: Yes — reduce cooking time and sear skin until crisp before roasting.

Q: What’s a substitute for orange juice?

A: Try clementine juice, blood orange, or a mix of orange and lemon.

Q: Can I prep this ahead?

A: Yes — you can roast the duck legs in advance and glaze/reheat just before serving.

Q: Is this dish gluten-free?

A: Yes — just ensure your soy sauce is gluten-free or use tamari.

Q: Can I use frozen duck legs?

A: Yes — thaw completely in the fridge overnight before cooking.

Q: What veggies pair well with duck?

A: Root vegetables like carrots, parsnips, beets, and sweet potatoes work best.

Q: Can I double the glaze?

A: Absolutely — it also works great as a sauce on the side.

A: Duck is fatty, but much of the fat renders out when cooked properly.

Q: Can I use boneless duck legs?

A: Yes, but adjust cook time and use care not to overcook.

Q: How should leftovers be stored?

A: Refrigerate for up to 3 days and reheat in a hot oven to retain crispness.

Sprø andeben med appelsinglasur og ristede rotgrønnsaker

Crispy Duck Leg with Orange Glaze and Roasted Root Vegetables

Rated 5.0 stars by 1 users

Cuisine

French

Servings

Prep Time

15 minutes

Cook Time

75 minutes

Calories

625

Duck leg is one of those ingredients that feels instantly luxurious, but it’s actually easy to prepare — especially when you let the oven do the heavy lifting. In this recipe, we give duck legs the slow-roasted treatment for meltingly tender meat and crisp, golden skin.

The orange glaze brings a bright, citrusy contrast to the duck’s richness, blending sweet and savoury notes with hints of ginger and soy. It’s a classic pairing for good reason.

Roasted root vegetables, caramelised and slightly sweet, provide the perfect earthy counterpoint to the succulent duck and zingy glaze. It’s a dish that feels fancy but is delightfully rustic — ideal for cozy winter evenings, special occasions, or anytime you want to elevate your dinner table.

Once you’ve made duck legs like this once, you’ll be hooked on their flavor, versatility, and wow factor.

Image of Crispy Duck Leg with Orange Glaze and Roasted Root Vegetables

Ingredients

For the duck

2 duck legs (bone-in, skin-on)
Salt and freshly ground black pepper
1 teaspoon Chinese five spice powder (optional)
1 tablespoon olive oil

For the orange glaze

1/2 cup fresh orange juice
Zest of 1 orange
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon water

For the vegetables

2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 red onion, cut into wedges
2 tablespoons olive oil
Salt, pepper, and thyme to taste

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Directions

Preheat oven to 325°F (160°C). Pat duck legs dry and season with salt, pepper, and five spice (if using).
Heat olive oil in an oven-safe skillet over medium-high heat. Place duck legs skin-side down and sear for 5–7 minutes until deeply golden. Flip and sear for 2 more minutes.
Transfer skillet to oven and roast for 1 hour, or until duck is tender and the fat is rendered.
Meanwhile, toss chopped vegetables with oil, salt, pepper, and thyme. Spread on a separate baking tray and roast in the same oven for 35–40 minutes until caramelised.
In a small saucepan, simmer orange juice, zest, soy sauce, honey, and ginger over medium heat. Stir in the cornstarch slurry and cook until thickened (3–5 minutes).
Once duck is done, brush generously with orange glaze and return to oven for 5–10 minutes at 400°F (200°C) to crisp and caramelise.
Serve duck legs over roasted vegetables with extra glaze drizzled on top.

Nutrition

Serving Size: 1
per serving: Calories; 625

Amount/Serving % Daily Value

Fat: 42 grams; 54%
Saturated Fat: 13 grams; 65%
Cholesterol: 130 milligrams; 43%
Sodium: 410 milligrams; 18%
Carbs: 32 grams; 12%
Protein: 30 grams
Sugar: 11 grams
Fiber: 6 grams; 21%

Tips for å tilberede andeben perfekt

Tørk huden før den brennes for den ultimate sprøheten.
Skår huden litt for å hjelpe til med å gjengi fett.
Bruk en støpejerns- eller ovnssikker panne for bedre overgang til steking.
Lav og langsom steking gjør at kjøttet faller av benet.
La anda hvile før du pensler med glasur og avslutter på høy varme.
Spar gjenvunnet andefett – perfekt for å steke poteter senere.
Glasur de siste 10 minuttene for å unngå å brenne seg.
Fersk appelsinjuice gir bedre smak enn på flaske.
Kombiner med solide grønnsaker for å balansere rikdommen.
Bruk et termometer - innvendig temperatur skal være 74 °C (165 °F).

Server den med forslag

Urtecouscous eller villris
Sauterte grønnsaker (som grønnkål eller spinat)
Kremet polenta eller blomkålmos
Rødvin eller gløgg
Friske appelsinskiver eller skallpynt
Sprødt franskbrød
Knollselleripuré
Stekt betesalat
Karamellisert sjalottløk
Sprudlende eplecider eller Pinot Noir

Vanlige spørsmål

Spørsmål: Kan jeg lage dette med andebryst i stedet?
A: Ja – reduser koketiden og brun huden til den er sprø før steking.

Spørsmål: Hva er en erstatning for appelsinjuice?
A: Prøv klementinjuice, blodappelsin eller en blanding av appelsin og sitron.

Spørsmål: Kan jeg forberede dette på forhånd?
A: Ja — du kan steke andebein på forhånd og glasere/varme opp rett før servering.

Spørsmål: Er denne retten glutenfri?
A: Ja - bare sørg for at soyasausen din er glutenfri eller bruk tamari.

Q: Kan jeg bruke frosne andelår?
A: Ja – tine helt i kjøleskapet over natten før tilberedning.

Spørsmål: Hvilke grønnsaker passer godt sammen med and?
A: Rotgrønnsaker som gulrøtter, pastinakk, rødbeter og søtpoteter fungerer best.

Spørsmål: Kan jeg doble glasuren?
A: Absolutt — den fungerer også utmerket som saus ved siden av.

Spørsmål: Er anda feit?
A: And er fet, men mye av fettet går ut når den tilberedes riktig.

Spørsmål: Kan jeg bruke benfrie andebein?
A: Ja, men juster koketiden og pass på å ikke overkoke.

Spørsmål: Hvordan bør rester oppbevares?
A: Avkjøl i opptil 3 dager og varm opp i en varm ovn for å beholde sprøheten.

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