Curry-Glazed Duck Legs

Ingredients

• 6 to 8 duck legs
• 2 to 3 cloves garlic
• 1 to 2 minced jalapeños
• 2 teaspoons curry powder
• 2 tablespoons minced ginger
• Grated zest of one orange
• Salt
• freshly ground black pepper
• Extra-virgin olive oil
• ½ cup orange juice
• ½ cup lime juice (from about 4 limes)
• 1 cup chicken stock

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1154 calories; 108 grams fat; 35 grams saturated fat; 52 grams monounsaturated fat; 14 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 32 grams protein; 201 milligrams cholesterol; 355 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8

Preparation

1. Preheat the oven to 400 degrees. Rinse and pat the duck legs dry with paper towels.
2. Using a blender or a mortar and pestle, blend the garlic, jalapeños, curry, ginger, zest and a large pinch of salt and pepper. Stir in enough olive oil to make a paste, 2 to 3 tablespoons.
3. Rub the paste into the duck legs, season with salt and pepper and place in a large roasting pan. Roast for 1 hour to render the fat. Lower the oven temperature to 325 degrees. Pour off the fat and reserve for another use.
4. Pour the juices and chicken stock over and around the duck pieces and cover the pan loosely with parchment paper. Return to the oven for 45 minutes to tenderize the meat.
5. Transfer the duck legs to a platter. Scrape the edges of the pan with a spoon to incorporate the caramelized bits into the juices. Strain. Taste the pan juices and adjust the seasoning with salt and pepper as needed. Keep warm. Just before serving, crisp the duck in a hot oven for 15 minutes. Spoon the pan juices over the duck legs and serve with apple salsa.

2 hours 30 minutes