Roast duck legs with honey balsamic glaze

I love roasting duck for special occasions (anniversaries, dinner parties etc) and during the winter festivities (Thanksgiving, Christmas, Chinese New Year). I particularly like duck legs because they are moist and tasty - most importantly they can be pre-marinated and served for one or two people as well as a big party. This roast duck legs with honey balsamic glaze is one of my favourite recipes - it’s so easy to make and it’s so yummy! For Christmas and Valentine’s Day I’d add some orange juice/zest to the marinade. Serve it with a mash or rice and a crispy salad on the side.

Print Recipe

Prep Time 5

Cook Time 55

Resting Time 4

Total Time 1

Servings: 2 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

2 duck legs
2 spring onions finely chopped
1 garlic cloves minced
1.5 Tbsp balsamic vinegar
1.5 Tbsp honey runny
1 Tbsp soy sauce
Zest & juice of ½ orange optional

Method

Mix the ingredients, then pour it into a freezer bag. Add the duck legs and massage them well, making sure they are well coated.
Rest in the refrigerator for at least 2-3 hours, preferably overnight.
Preheat the oven to 175°C.
Pour a glass of water (about 1-2 centimetres) into a baking dish.
Place the duck legs (skin-side up) on top of a metal rack ( reserve the marinade).Put the rack on top of the dish ( the meat should not touch the water).
Bake for about 45-50 minutes, basting the duck every 10-15 minutes with the marinade .Also, turn over the duck a couple of times.
When the duck is cooked through and golden, season the skin with salt& pepper. Turn up the heat or turn the oven to grill. Make sure the duck is skin-side up. Cook for 5-10 minutes or until the skin is crispy.
Serve warm.