Orange and Soy Roast Duck Legs with Risotto Recipe
Tom Minchella
There are plenty of unique flavors that come out in this buttery, orange zest duck leg recipe. (Tom Minchella photo)
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
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 and 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 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.
- 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.
- Place risotto on the center of a plate. Top with duck legs.