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Maple-glazed duck with orange & watercress salad, served on a plate

Maple-glazed duck with orange & watercress

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Impress your guests with roasted duck legs in a sweet and sticky glaze of maple syrup, soy sauce and orange juice, paired with a punchy orange and watercress salad

Nutrition: Per serving


  • 8 duck legs

For the glaze

  • 5 tbsp soy sauce
  • 5 tbsp maple syrup
  • 3 tbsp honey
  • 3 tbsp orange juice
  • 1 cinnamon stick
  • large piece of ginger , finely grated

For the dressing

  • 3 tbsp runny honey
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 3 tbsp orange juice
  • 100ml chicken stock
  • 2 tbsp extra virgin rapeseed oil

To serve

  • 200g watercress
  • 4 oranges , peeled and segmented


  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.

  • STEP 2

    After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.

  • STEP 3

    While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don’t blowtorch on parchment or a non-heat resistant plate.

  • STEP 4

    To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.


Duck legs are the perfect dinner-party main course as they come in the perfect portion size, and they don’t dry out if you cook them ahead and then reheat.

Recipe from Good Food magazine, December 2018

Goes well with


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A star rating of 4.5 out of 5.2 ratings

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