Tom Minchella

Orange and Soy Roast Duck Legs with Risotto Recipe

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

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.

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