There are plenty of unique flavors that come out in this buttery, orange zest duck leg recipe. (Tom Minchella photo)
December 11, 2018
By Tom Minchella
Print Recipe
Serves: 4 Prep time: 15 minutes Cook time: 45-60 minutes
Duck Ingredients:
4 duck legs ½ cup fresh orange juice ⅛ 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 Freshly ground black pepper
Directions:
Preheat oven to 350 degrees. Combine orange juice and soy sauce in a bowl. 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. 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. While duck legs are roasting, prepare risotto. Heat chicken stock in a medium saucepan 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. Add 1 cup of the simmering chicken stock and stir into rice with a wooden spoon. Keep stirring the 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. Place risotto on the center of a plate. Top with duck legs.
