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Spiced Orange Duck
Isabella

Spiced Orange Duck

This Spiced Orange Duck is rich, aromatic, and deeply comforting. Slow-braised duck legs soak up vibrant orange citrus, warm spices, and a savory, layered sauce that feels both luxurious and homey—perfect for cozy dinners or elegant gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Dinner, French-inspired, Holiday
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 6 whole duck legs (4½ to 6 lb total)
  • kosher salt, to taste
  • 6 medium shallots, peeled and quartered
  • 2 navel oranges, zest in strips and juice reserved
  • 1 piece fresh ginger (3 inches), cut into 3 chunks
  • 8 fresh thyme sprigs
  • 2 whole star anise
  • 1 cinnamon stick
  • 1 tsp crushed red pepper flakes
  • 1 cup dry white wine
  • 1–2 cups chicken broth, as needed

Equipment

  • large heavy pot or Dutch oven
  • tongs
  • ladle or spoon for skimming fat
  • microplane or peeler

Method
 

  1. Season duck legs generously with kosher salt on both sides to draw moisture and deepen flavor.
  2. Place duck legs skin-side down in a heavy pot. Heat until sizzling, then cook on medium to render fat and brown deeply for 15 minutes. Flip and brown 10 minutes more. Transfer to a plate and reserve extra duck fat.
  3. Leave about 1/4 cup duck fat in the pot. Add shallots and cook until soft. Add orange zest, ginger, thyme, star anise, cinnamon stick, and red pepper flakes. Return duck legs and scatter aromatics over the top.
  4. Pour in wine and 1 cup broth. Bring to a simmer, cover, and cook on low 2–2½ hours, adding broth as needed. Duck is ready when very tender but intact.
  5. Turn off heat. Skim excess duck fat from the surface (about 1 cup). Remove thyme stems.
  6. Stir in fresh orange juice. Adjust taste with more juice or salt. Serve duck with plenty of sauce spooned over the top.

Notes

Seasoning the duck in advance enhances flavor. Skim fat thoroughly for a balanced sauce. If the sauce becomes too strong, add a splash of broth; if too thin, reduce uncovered for a few minutes. Duck fat keeps well and is excellent for potatoes and vegetables.