Ingredients
- 1 duck leg about 8 ounces
- 1-1/2 t-spoons orange zest half an orange
- 2 tablespoons orange juice half an orange
- 1/2 t-spoon kosher salt
- 1/4 t-spoon turbinado sugar (or brown sugar in a pinch)
- 1/4 cup peanut oil or vegetable oil
- 8 ounces baby new potatoes whole or halved depending on their size
For the sauce:
- 1-1/2 t-spoons orange zest other half of the orange
- 1 tablespoon orange juice from other half of the orange
- 2 tablespoons beef stock (made from bullion is fine)
- 1 t-spoon red wine vinegar
- 1 t-spoon honey
- 1/2 t-spoon cornstarch
- 1 tablespoon water
- 1 t-spoon butter
Servings:
Instructions
- Pierce the skin of the duck—let’s say in about 10 spots—with a sharp pairing knife. Combine the duck, orange zest and juice, salt, sugar, and oil in a zipper bag and mash around until the marinade is emulsified and the duck is coated. Stash in the fridge for 12 – 24 hours.
- Remove the duck from the fridge to the counter—so it comes to room temperature—for at least an hour, but no more than two, prior to cooking.
- Set a cast iron skillet in the oven and set it to 300°. Once it comes to temp, leave the pan in the oven for about 20 minutes, before placing it over a medium flame on the stovetop.
- Remove the duck from the marinade and shake off the excess. Sear it skin-side down in the pan for just a few minutes before flipping it over and putting the whole thing in the oven. Roast for 1 hour and 15 minutes.
- Remove the pan from the oven and take most of the rendered duck fat from the pan—but do save it for another use—and toss in the potatoes, turning them about to coat them in the fat.
- Return it to the oven for 45 minutes, at which point the duck will be cooked and tender, and the potatoes incredible soft. Increase the heat at this point to 400° to crisp the potatoes. Keep a careful eye on the duck—you don’t want the skin to burn, so if it looks like it’s browning too much, remove it to a plate and cover it with foil. In all, this should only take about 10 minutes or so.
- Mix the ingredients for the sauce together, and once the duck and potatoes are ready transfer them to a serving plate. Pour the sauce ingredients into the pan and whisk to deglaze the pan a little and thicken the sauce. Shut off the heat, whisk in the butter, and pour over the duck.
- Devour immediately.
Recipe Notes
- If Seville oranges (or sour oranges) are available—usually sometime between November and February—use them, replacing the vinegar in the sauce with more of the juice, and upping the honey ever so slightly.
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