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

Maple-glazed duck with orange & watercress

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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
NutrientUnit
kcal509
fat21g
saturates6g
carbs27g
sugars26g
fibre1g
protein51g
salt2.4g
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Ingredients

For the glaze

For the dressing

To serve

Method

  • 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.

RECIPE TIPS
WHY CHOOSE DUCK LEGS?

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.

Goes well with

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