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
Ingredients
For the Duck Legs
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2 duck legs (thigh + drumstick)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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1 tbsp olive oil
For the Orange Glaze
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1 cup fresh orange juice
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Zest of 1 orange
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2 tbsp honey or brown sugar
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1 tbsp soy sauce
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1 tbsp butter
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1 tsp cornstarch + 1 tbsp water (slurry)
For the Mashed Potatoes
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500 g (1 lb) potatoes, peeled and cubed
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50 g (3 tbsp) butter
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120 ml (½ cup) warm milk or cream
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Salt, to taste
Optional Garnish
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Microgreens or fresh thyme
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Extra orange zest
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.
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.
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.
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.
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.
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.
Who This Dish Is Good For
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Special dinners or date nights
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Those who enjoy rich, savory-sweet flavors
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Perfect for festive or restaurant-style meals at home
Energy-Saving Tip
Roast the duck while potatoes boil to reduce total cooking time.