Q: Can I make this with duck breast instead?

A: Yes — reduce cooking time and sear skin until crisp before roasting.

Q: What’s a substitute for orange juice?

A: Try clementine juice, blood orange, or a mix of orange and lemon.

Q: Can I prep this ahead?

A: Yes — you can roast the duck legs in advance and glaze/reheat just before serving.

Q: Is this dish gluten-free?

A: Yes — just ensure your soy sauce is gluten-free or use tamari.

Q: Can I use frozen duck legs?

A: Yes — thaw completely in the fridge overnight before cooking.

Q: What veggies pair well with duck?

A: Root vegetables like carrots, parsnips, beets, and sweet potatoes work best.

Q: Can I double the glaze?

A: Absolutely — it also works great as a sauce on the side.

A: Duck is fatty, but much of the fat renders out when cooked properly.

Q: Can I use boneless duck legs?

A: Yes, but adjust cook time and use care not to overcook.

Q: How should leftovers be stored?

A: Refrigerate for up to 3 days and reheat in a hot oven to retain crispness.

Sprødt andelår med orange glasur og ristede rodfrugter

Crispy Duck Leg with Orange Glaze and Roasted Root Vegetables

Rated 5.0 stars by 1 users

Cuisine

French

Servings

Prep Time

15 minutes

Cook Time

75 minutes

Calories

625

Duck leg is one of those ingredients that feels instantly luxurious, but it’s actually easy to prepare — especially when you let the oven do the heavy lifting. In this recipe, we give duck legs the slow-roasted treatment for meltingly tender meat and crisp, golden skin.

The orange glaze brings a bright, citrusy contrast to the duck’s richness, blending sweet and savoury notes with hints of ginger and soy. It’s a classic pairing for good reason.

Roasted root vegetables, caramelised and slightly sweet, provide the perfect earthy counterpoint to the succulent duck and zingy glaze. It’s a dish that feels fancy but is delightfully rustic — ideal for cozy winter evenings, special occasions, or anytime you want to elevate your dinner table.

Once you’ve made duck legs like this once, you’ll be hooked on their flavor, versatility, and wow factor.

Image of Crispy Duck Leg with Orange Glaze and Roasted Root Vegetables

Ingredients

For the duck

2 duck legs (bone-in, skin-on)
Salt and freshly ground black pepper
1 teaspoon Chinese five spice powder (optional)
1 tablespoon olive oil

For the orange glaze

1/2 cup fresh orange juice
Zest of 1 orange
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon water

For the vegetables

2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 red onion, cut into wedges
2 tablespoons olive oil
Salt, pepper, and thyme to taste

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Directions

Preheat oven to 325°F (160°C). Pat duck legs dry and season with salt, pepper, and five spice (if using).
Heat olive oil in an oven-safe skillet over medium-high heat. Place duck legs skin-side down and sear for 5–7 minutes until deeply golden. Flip and sear for 2 more minutes.
Transfer skillet to oven and roast for 1 hour, or until duck is tender and the fat is rendered.
Meanwhile, toss chopped vegetables with oil, salt, pepper, and thyme. Spread on a separate baking tray and roast in the same oven for 35–40 minutes until caramelised.
In a small saucepan, simmer orange juice, zest, soy sauce, honey, and ginger over medium heat. Stir in the cornstarch slurry and cook until thickened (3–5 minutes).
Once duck is done, brush generously with orange glaze and return to oven for 5–10 minutes at 400°F (200°C) to crisp and caramelise.
Serve duck legs over roasted vegetables with extra glaze drizzled on top.

Nutrition

Serving Size: 1
per serving: Calories; 625

Amount/Serving % Daily Value

Fat: 42 grams; 54%
Saturated Fat: 13 grams; 65%
Cholesterol: 130 milligrams; 43%
Sodium: 410 milligrams; 18%
Carbs: 32 grams; 12%
Protein: 30 grams
Sugar: 11 grams
Fiber: 6 grams; 21%

Tips til at tilberede andelår perfekt

Dup huden tør før den svitses for ultimativ sprødhed.
Skær let på huden for at hjælpe med at gengive fedt.
Brug en støbejerns- eller ovnsikker pande for bedre overgang til stegning.
Lav og langsom stegning får kødet til at falde af benet.
Lad anden hvile inden den pensles med glasur og afsluttes ved høj varme.
Gem udsmeltet andefedt - perfekt til at stege kartofler senere.
Glasur i de sidste 10 minutter for at forhindre forbrænding.
Frisk appelsinjuice giver bedre smag end på flaske.
Kombiner med solide grøntsager for at balancere rigdommen.
Brug et termometer - den indre temperatur skal være 165°F (74°C).

Server den med forslag

Urtecouscous eller vilde ris
Sauterede grøntsager (som grønkål eller spinat)
Cremet polenta eller blomkålsmos
Rødvin eller gløgg
Friske appelsinskiver eller skalpynt
Sprødt franskbrød
Knoldselleripuré
Brændt rødbedesalat
Karamelliserede skalotteløg
Mousserende æblecider eller Pinot Noir

FAQ'er

Q: Kan jeg lave dette med andebryst i stedet for?
A: Ja — reducer tilberedningstiden og svits skindet, indtil det er sprødt, før det steges.

Q: Hvad er en erstatning for appelsinjuice?
A: Prøv clementinjuice, blodappelsin eller en blanding af appelsin og citron.

Q: Kan jeg forberede dette på forhånd?
A: Ja — du kan stege andebenene i forvejen og glasere/varme lige inden servering.

Q: Er denne ret glutenfri?
A: Ja - bare sørg for, at din sojasovs er glutenfri, eller brug tamari.

Q: Kan jeg bruge frosne andelår?
A: Ja - tø helt op i køleskabet natten over før tilberedning.

Q: Hvilke grøntsager passer godt sammen med and?
A: Rodfrugter som gulerødder, pastinak, rødbeder og søde kartofler fungerer bedst.

Q: Kan jeg fordoble glasuren?
A: Absolut - det fungerer også godt som en sauce ved siden af.

Q: Er and fedtet?
A: And er fed, men meget af fedtet forsvinder, når det tilberedes korrekt.

Q: Kan jeg bruge udbenede andeben?
A: Ja, men juster tilberedningstiden og pas på ikke at overkoge.

Q: Hvordan skal rester opbevares?
A: Stil på køl i op til 3 dage og genopvarm i en varm ovn for at bevare sprødheden.

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