Duck à l’Orange with Watercress
This rustic take on Duck à l’Orange combines oven-roasted duck legs with caramelized orange slices and fresh watercress. Perfect for an elegant dinner or holiday gathering, it highlights simple ingredients with bold flavors.
Ingredients
- 8 duck legs, trimmed of any excess fat
- 16 sprigs thyme
- Coarse sea salt and black pepper
- 4 oranges, peeled and sliced into disks
- 4 blood oranges, peeled and sliced into disks
- Olive oil
- 2 bunches baby watercress
Instructions
- Preheat oven to 400°.
- Place the orange slices on a baking pan, overlapping them slightly. Drizzle with a little olive oil and sprinkle with a little salt and pepper. Set aside.
- Place the duck legs on a sheet pan and carefully score the skin, cutting slightly into the meat. Insert a sprig of thyme into each incision. Sprinkle with coarse sea salt and some black pepper. Roast on the middle rack of the oven for 30 minutes.
- Reduce oven temperature to 350°. Place the pan with the oranges in the oven on a rack below the duck. Continue roasting the duck and oranges for 30 minutes.
- To serve, place the orange slices on a serving platter. Place the roasted duck on top of the oranges. Tuck the watercress between the duck legs.
Nutrition
Calories: 411kcal | Carbohydrates: 9g | Protein: 47g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 197mg | Sodium: 192mg | Potassium: 163mg | Fiber: 2g | Sugar: 7g | Vitamin A: 456IU | Vitamin C: 47mg | Calcium: 62mg | Iron: 4mg