Curry Glazed Duck Legs
Submitted by Doughboy81
Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.
YIELD
6 servingsPREP
20 minCOOK
100 minREADY
120 minDuck legs are the cut that rewards low and slow cooking, and this recipe layers three different cooking phases to extract maximum flavor and texture. First, a fragrant paste of jalapeno, fresh ginger, curry powder, and garlic gets rubbed into the legs, then they roast at 400°F (200°C) for an hour to render the fat and develop a deeply colored crust.
The second phase is the genius move. After draining off the rendered duck fat (save it for roasting potatoes; it’s liquid gold), the legs braise in a citrus-stock mixture of orange juice, lime juice, and chicken broth. The acid breaks down the connective tissue, while the fruit sugars contribute that subtle sweetness that defines a proper duck a l’orange flavor profile.
The third phase is what separates this from braised duck. After braising, the legs go back into a hotter oven uncovered for 5 to 10 minutes to re-crisp the skin to shattering crackliness. The braising softens the skin, and this final blast turns it back into something with serious crunch.
The pan juices reduce into a sauce served alongside, picking up the curry, citrus, and duck flavors into a glossy gravy. Serve over steamed rice or mashed potatoes with sauteed apples, onions, and red cabbage as the recipe suggests, a classic European duck pairing.
Pro Tips
- Save the rendered duck fat from phase one in a jar; it keeps for months in the fridge and makes the best roasted potatoes you’ll ever eat.
- Use Madras curry powder for a hotter, more complex flavor, or sweet curry powder for a milder profile depending on preference.
- Score the duck skin in a crosshatch pattern before applying the paste; this helps render fat and lets the spices penetrate deeper.
- Pat the duck dry thoroughly before applying the paste; wet skin won’t crisp properly even with the re-crisping step.
Variations
- Sub a quarter cup of bourbon or dark rum for some of the chicken stock during braising for boozy depth.
- Add a tablespoon of honey or maple syrup to the citrus mixture for a sweeter glaze.
- Use blood oranges when in season for a deeper red color and more complex citrus notes.
Ingredients
Directions
Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender or food processor.
Blend, adding just enough olive oil to form a fine paste of the ingredients.
Preheat oven to 400. Rinse duck legs in cold water; pat dry.
Rub paste mixture on the duck legs in a roasting pan.
Bake, uncovered, for one hour.
Remove duck legs from pan and discard the fat and juices that have accumulated.
Reduce oven to 325.
In a small bowl, combine the juice of two oranges, two limes and chicken stock.
Return duck legs to pan. Pour orange, lime and chicken stock mixture over duck legs.
Cover the pan with foil and return to oven for 20 to 30 minutes.
Remove duck legs from oven.
Drain off and reserve the pan juices in a small saucepan.
Increase oven temperature to 350℉ (180℃). Return legs to the pan and roast, uncovered, for 5 to 10 minutes to re-crisp the the skin.
(This can be done over a charcoal fire on an outdoor grill for the same amount of time.)
While duck is crisping, reheat the pan juices in the saucepan.
Serve duck on a bed of steamed rice or mashed potatoes.
Pour heated pan juices into a gravy boat and serve at table.
Sauteed apples, onions and red cabbage is a great accompaniment.
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