Ingredients
Equipment
Method
Instructions
- Pat the duck legs dry with paper towels and score the skin in a shallow crosshatch pattern, taking care not to cut into the meat.
- Rub the duck all over with the Chinese Five Spice Infused Olive Oil Blend, kosher salt, black pepper, minced garlic, grated ginger, and orange zest.
- Place the duck on a rack set over a roasting pan, skin side up, and let it sit at room temperature for 20 minutes while the oven heats to 400°F.
- Roast the duck for 25 minutes, then reduce the oven temperature to 350°F and continue roasting for 45 to 55 minutes more, until the skin is crisp and the meat is cooked through.
- While the duck roasts, whisk together the orange juice, chicken stock, and honey in a small saucepan and simmer for 8 to 10 minutes until slightly reduced.
- If the pan releases a lot of fat, carefully spoon off most of it, then whisk a few spoonfuls of the hot pan juices into the orange glaze for extra depth.
- Brush the duck with the glaze during the last 10 minutes of roasting, then roast until the surface looks lacquered and glossy.
- Transfer the duck to a cutting board and rest for 10 minutes before serving.
- Slice or portion the duck, drizzle with the remaining pan sauce, and finish with scallions and sesame seeds.
Notes
Score the skin gently so the fat can render without tearing the meat. Duck can vary in size, so use visual cues and temperature to judge doneness. The glaze should be lightly reduced, not sticky-thick, so it brushes on cleanly and finishes the roast with shine.