Cookwith

Name: Crispy Orange-Glazed Duck Legs with Wild Rice & Bok Choy
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 2 duck legs (about 300g each, skin on); 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp Chinese five-spice powder; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 orange, zested and juiced; 1 tbsp soy sauce; 1 tbsp honey; 200g baby bok choy, halved; 1 cup cooked wild rice (about 150g cooked); 2 green onions, thinly sliced; 1 tsp sesame seeds

Crispy Orange-Glazed Duck Legs with Wild Rice & Bok Choy

miradugm

Celebrate today’s holiday with a show-stopping duo of crispy, spice-rubbed duck legs, glazed with a fragrant orange-honey sauce. This recipe balances rich, savory duck with zesty citrus and aromatic spices, while the wild rice and sautéed bok choy add freshness and texture. A sprinkle of green onion and sesame seeds elevates the plate with color and crunch, making this dish as stunning as it is delicious. It’s designed for a festive meal that feels special but is simple enough to tackle at home, ensuring every bite is worthy of your holiday table—and your Instagram feed.

Ingredients

Instructions

Preheat your oven to 375°F (190°C). Pat the duck legs dry with paper towels and score the skin in a crosshatch pattern.
Rub the duck legs with olive oil, salt, pepper, and Chinese five-spice powder. Let sit at room temperature for 10 minutes.
Heat a large oven-safe skillet over medium heat. Place duck legs skin-side down and cook for 8-10 minutes until the skin is golden and much of the fat has rendered. Flip and cook for 2 minutes on the other side.
Remove excess fat from the pan (reserve for another use). Scatter minced garlic and ginger around the duck legs and cook for 1 minute until fragrant.
Mix orange zest, orange juice, soy sauce, and honey in a small bowl. Pour over the duck legs.
Transfer the skillet to the oven and roast, basting with pan juices every 15 minutes, until the duck is tender and reaches an internal temperature of 165°F (74°C), about 35-40 minutes.
While duck cooks, steam or sauté the bok choy until just tender. Season lightly with salt.
Warm the cooked wild rice and divide between two plates. Arrange bok choy alongside.
When duck is done, let rest for 5 minutes. Slice or serve whole atop the rice, spooning over the orange-honey glaze.
Garnish with green onions and sesame seeds. Serve immediately.