Orange Glazed Rotisserie Duck Legs
Orange Glazed Rotisserie Duck Legs
Ingredients
For the Duck Legs
- 4 duck legs, bone-in, skin-on
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
For the Orange Glaze
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 orange, thinly sliced
Instructions
- 1
Pat the duck legs thoroughly dry with paper towels. This helps achieve crispy skin. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
In a small saucepan, combine the fresh orange juice, orange zest, honey, soy sauce, grated fresh ginger, and minced garlic. Whisk to combine. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 3
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Gradually whisk the cornstarch slurry into the simmering glaze in the saucepan. Continue to simmer, stirring constantly, until the glaze thickens to a syrupy consistency, about 1-2 minutes. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare your rotisserie setup according to manufacturer instructions. Secure the duck legs onto the rotisserie spit, ensuring they are balanced. Place a drip pan underneath the duck legs to catch rendered fat.
⏱️ 5 min
- 5
Preheat your grill or oven to medium-high heat, aiming for an ambient temperature of 375-400°F. Begin rotisserie cooking the duck legs. Cook for approximately 1 hour to 1 hour 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 175°F.
⏱️ 60 min•🌡️ 375
- 6
During the last 30-45 minutes of cooking, frequently baste the duck legs with the prepared orange glaze. This will create a beautiful, sticky, and flavorful crust. Continue to monitor the internal temperature.
⏱️ 30 min
- 7
Once the duck legs reach 175°F internal temperature and the skin is golden brown and crispy, carefully remove them from the rotisserie spit. Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes before serving.
⏱️ 10 min
- 8
Garnish with fresh chopped parsley and thin orange slices, if desired. Serve immediately with any remaining glaze on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Glazed Rotisserie Duck Legs
Ingredients
For the Duck Legs
- 4 duck legs, bone-in, skin-on
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
For the Orange Glaze
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 orange, thinly sliced
Instructions
- 1
Pat the duck legs thoroughly dry with paper towels. This helps achieve crispy skin. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
In a small saucepan, combine the fresh orange juice, orange zest, honey, soy sauce, grated fresh ginger, and minced garlic. Whisk to combine. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 3
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Gradually whisk the cornstarch slurry into the simmering glaze in the saucepan. Continue to simmer, stirring constantly, until the glaze thickens to a syrupy consistency, about 1-2 minutes. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare your rotisserie setup according to manufacturer instructions. Secure the duck legs onto the rotisserie spit, ensuring they are balanced. Place a drip pan underneath the duck legs to catch rendered fat.
⏱️ 5 min - 5
Preheat your grill or oven to medium-high heat, aiming for an ambient temperature of 375-400°F. Begin rotisserie cooking the duck legs. Cook for approximately 1 hour to 1 hour 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 175°F.
⏱️ 60 min•🌡️ 375 - 6
During the last 30-45 minutes of cooking, frequently baste the duck legs with the prepared orange glaze. This will create a beautiful, sticky, and flavorful crust. Continue to monitor the internal temperature.
⏱️ 30 min - 7
Once the duck legs reach 175°F internal temperature and the skin is golden brown and crispy, carefully remove them from the rotisserie spit. Transfer to a cutting board, tent loosely with foil, and let rest for 10 minutes before serving.
⏱️ 10 min - 8
Garnish with fresh chopped parsley and thin orange slices, if desired. Serve immediately with any remaining glaze on the side.
⏱️ 5 min