Orange and Soy Roast Duck Legs with Risotto Recipe

(Photo courtesy of Tom Minchella)

Serve these orange and soy roasted duck legs with a buttery and cheesy risotto

Serves: 4

Prep time: 15 minutes

Cook time: 45-60 minutes

Total time: 1 hour 15 minutes

Duck Ingredients:

  • 4 duck legs
  • ½ cup fresh orange juice
  • â…› cup soy sauce
  • Salt and pepper

Risotto Ingredients:

  • 1 ½ cups Arborio rice
  • 3 tablespoons olive oil
  • ¾ cup chopped onion
  • 5 to 6 cups chicken stock
  • 2 tablespoons butter
  • 1 cup good Parmesan cheese
  • Salt and freshly ground black pepper

Directions:

1. Preheat oven to 350 degrees.

2. Combine orange juice and soy sauce in a bowl.

3. Trim fat and excess skin from duck legs. Place duck legs in a roasting pan and brush with the orange-soy mixture; season with salt and pepper.

4. Place duck legs in oven and roast for 45-60 minutes or until duck legs are cooked through. Every 15 minutes, brush duck legs with orange glaze to give them a nice golden color.

5. While duck legs are roasting, prepare risotto. Heat chicken stock in a medium sauce pan and bring to a simmer. In a sauté pan, heat olive oil over medium heat. Add onion and cook for 2-3 minutes. Add rice and toast for 2-3 minutes.

6. Add 1 cup of the simmering chicken stock and stir into rice with a wooden spoon. Keep stirring rice and when the liquid evaporates, add another cup of chicken stock; keep stirring. Repeat this process while stirring for 18-20 minutes or until rice is soft or al dente. Add butter and cheese to risotto; season with salt and pepper.

7. Place risotto on the center of a plate. Top with duck legs.

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