Total time:
30 mins

Duck L'Orange



Rougie Confit Duck Legs, 4 pieces. (If you would like a smaller portion, you can purchase a single duck leg from La Belle or Rougie)
3 Oranges, juiced
3 Oranges, zested
2 oz Butter
4 Potatoes, au gratin



  1. Preheat the oven to 400°F
  2. Take the duck legs out of the duck fat. Place them skin side down on a cold frying pan.
  3. Place the pan on high heat until the duck legs begin to color.
  4. Add the potato au gratin once the duck legs begin to color. Take the pan and place it in the oven for 13 mins.
  5. Add orange juice in a pot and reduce by half on high heat, while the duck legs are in the oven. Once the orange juice is reduced, turn off the pot.
  6. Whisk in diced cold butter to the sauce, one cube at a time until each has dissolved.
  7. Add zest to the sauce.
  8. Remove the duck legs from the oven. Serve with the sauce and potato au gratin.