Duck Legs with Honey-orange Glaze
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon honey
- 3 cloves garlic
- Herbs
- 4 duck leg (s)
- salt
- pepper
- oil
- 1 orange (s)
- 200 ml white wine
- 250 ml chicken broth
- 2 tablespoon sour cream
- oil
Print Recipe
Pin Recipe Instructions
- Mix 3 tablespoons of honey and some squeezed orange juice with 3 squeezed garlic cloves and dried herbs as desired (e.g. oregano, herbs from Provence or thyme).
- Rinse 4 legs of duck, pat dry and cut into a diamond shape. Season generously with salt and pepper and let it steep in the honey mixture for 3 hours.
- Preheat the oven to approx. 150 C top / bottom heat. Roughly remove the honey mixture from the duck legs and fry them on all sides in a little oil. Pour 100 ml of white wine, distribute the rest of the honey mixture over the duck legs and cook in the oven for 2 hours with the lid closed. Remove the lid and let the legs brown until crispy for 10 minutes under the grill.
- For the sauce, dissolve the roast set with 100 ml white wine and 250 ml chicken stock and bring to the boil. Mix with 2 tablespoons of sour cream and season to taste.
- Potato hash browns go well with it.
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