Cook these sumptuous citrus duck legs for a delicious poultry alternative this holiday season. Seasoned with sweet spices, this dish is cooked at a lower temperature to ensure tender meat throughout and deliciously crispy skin on top. Finish with a tangy orange glaze and serve with your favourite choice of side.
Ooni Cast Iron Pan
For the Duck
2 Large duck legs
½ tsp cinnamon
½ tsp cumin
Crushed black pepper, to taste
Pinch Kosher salt
For the Glaze
2tbsp dry white wine
Juice of 2 oranges
100g poultry/vegetable stock
Zest of 1 orange
Place your Ooni cast iron pan inside the oven to preheat with a little oil.
Pat the duck legs with a sheet of kitchen towel to remove any excess moisture. In a large bowl, add the seasoning and mix until combined. Add the duck legs and gently toss the bowl to evenly coat the legs.
Remove the preheated pan from the oven and place the legs skin-side up. Return the pan to the mouth of the oven, and turn the dial to right down to low if using gas. If using wood, keep a steady low flame. Leave to cook untouched, until the skin begins to brown.
Once brown on one side, remove the pan and flip the legs over. Cook for a remaining 10-15 minutes or so, until the skin is nice and crispy. Check the meat is cooked through with a meat thermometer (it should be roughly 165°F), or see that the juices run clear.
Once cooked, remove the pan and cover with tin foil for 10 minutes while you prepare the glaze, making sure to reserve any duck fat for the sauce.
Start by making a simple caramel by heating the sugar in a saucepan over a medium heat. Once it begins to bubble and turn golden, add the fruit juice, white wine, stock, and seasoning and simmer for 5-10 mins. Add the zest and cornstarch and continue to simmer over a low heat, stirring constantly to ensure a smooth consistency. Once thickened, stir in 1-2tbsp of the reserved duck fat from the pan, then remove from the heat and set aside.
Finish your duck legs with a drizzling of your sweet citrus glaze and serve right away! Perfect with a side of crispy potatoes and roast veg.