Japan x France
Miso orange duck legs
Duck à l'orange went to Kyoto and learnt about miso.
100 minTime
46 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original708kcalsame
46 gproteinsame
3 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Score the duck skin in a crisscross, without cutting the meat. Season with salt and pepper.
- 2Lay the legs skin side down in a cold ovenproof pan and set on medium low heat for 15 minutes.
- 3Pour off the fat and keep it. Turn the legs skin up and roast in the oven at 180°C for 60 minutes.
- 4Meanwhile simmer the juice of 2 oranges, the zest, miso, honey, vinegar and soy in a small pan on medium heat for 5 minutes.
- 5Brush half the glaze over the duck and roast 10 minutes more in the oven at 180°C.
- 6Stir fry the bok choy and garlic in 1 tbsp of the duck fat on high heat for 3 minutes. Finish with sesame oil.
- 7Warm the rest of the glaze, whisk in the cold butter off the heat and add the segments of the last orange. Serve the duck with rice, bok choy and sauce.
Serve it like this
Lay the bok choy in a fan on a warm plate, set the duck leg skin up on top and spoon the orange sauce around, not over, so the skin stays crisp.
