Orange-Glazed Roasted Duck Leg with Mashed Potatoes

Suggested Meal Time

Lunch or dinner (restaurant-style main course)

Estimated Calories

~650–700 calories per serving

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Ingredients

For the Duck Legs

• 2 duck legs (thigh + drumstick)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tbsp olive oil

For the Orange Glaze

• 1 cup fresh orange juice

• Zest of 1 orange

• 2 tbsp honey or brown sugar

• 1 tbsp soy sauce

• 1 tbsp butter

• 1 tsp cornstarch + 1 tbsp water (slurry)

For the Mashed Potatoes

• 500 g (1 lb) potatoes, peeled and cubed

• 50 g (3 tbsp) butter

• 120 ml (½ cup) warm milk or cream

• Salt, to taste

Optional Garnish

• Microgreens or fresh thyme

• Extra orange zest

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Instructions

1. Prepare the Duck

Pat duck legs dry with paper towels.
Season all over with salt, black pepper, paprika, and garlic powder.
Rub lightly with olive oil.

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2. Roast the Duck

Preheat oven to 190°C / 375°F.
Place duck legs skin-side up on a rack set over a baking tray.
Roast for 45–55 minutes, until the skin is golden and crispy and fat has rendered.

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3. Make the Orange Glaze

In a saucepan over medium heat, combine orange juice, orange zest, honey, soy sauce, and butter.
Simmer for 8–10 minutes until slightly reduced.
Stir in the cornstarch slurry and cook until glossy and thick.
Keep warm.

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4. Prepare the Mashed Potatoes

Boil potatoes in salted water for 15–18 minutes until fork-tender.
Drain well.
Mash with butter and warm milk until smooth and creamy.
Season with salt to taste.

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5. Glaze the Duck

Remove duck legs from oven.
Brush generously with orange glaze.
Return to oven for 5–8 minutes to caramelize the glaze.

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6. Plate and Serve

Spread mashed potatoes onto plates.
Place duck leg on top.
Drizzle with extra orange glaze and garnish with microgreens and orange zest.

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Who This Dish Is Good For

• Special dinners or date nights

• Those who enjoy rich, savory-sweet flavors

• Perfect for festive or restaurant-style meals at home

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Energy-Saving Tip

Roast the duck while potatoes boil to reduce total cooking time.