Roasted Italian Duck Legs with Port Glaze

Ciao, in today’s episode, I’m sharing a recipe for Sicilian Inspired Duck Legs with Port Glaze, a dish that's rich, flavorful, and perfect for any special occasion. This recipe combines the luxurious taste of duck with a zesty, tangy glaze made with port wine, oranges, capers, and olives, ingredients that reflect the vibrant culinary traditions of Sicily. Whether you’re preparing a quiet dinner for two or impressing your guests, this dish is a true showstopper. Follow along as we create this beautifully balanced meal, complete with crispy roasted potatoes, sweet carrots, and simple peas for a delightful finish.

Key Chapters
00:00 - Introduction and Welcome
00:25 - Preparing the Duck Legs
00:54 - Searing the Duck Legs
01:30 - Preparing the Vegetable Bed
02:47 - Prepping the Roasted Vegetables
04:39 - Making the Port Glaze
08:15 - Glazing and Final Roasting
09:51 - Serving and Tasting

Ingredients
For the Duck:
2 duck legs
Salt and pepper to taste
A sprinkle of oregano
2 tablespoons olive oil

For the Vegetable Bed:
1 medium red onion, chopped
3 garlic cloves, smashed
A few sprigs of rosemary

For the Roasted Vegetables:
2 medium potatoes, thinly sliced
2 carrots, sliced lengthwise
Salt, pepper, and olive oil to taste
A few sprigs of rosemary

For the Sicilian Port Glaze:
200 ml port wine
Zest and juice of 1 orange
1 tablespoon honey
2 teaspoons capers, rinsed
3 tablespoons pitted olives, chopped

Cooking Instructions

Step 1: Preparing the Duck
Bring the duck legs to room temperature by letting them sit out for about 30 minutes. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt, pepper, and oregano.

Step 2: Searing the Duck
Heat olive oil in a cast iron skillet over medium-high heat. Sear the duck legs skin-side down until golden and crispy, about 3-4 minutes per side. Remove and set aside.

Step 3: Building the Vegetable Bed
In the same skillet, sauté chopped red onion, smashed garlic, and rosemary in the rendered duck fat. Once fragrant, place the seared duck legs on top of the vegetable bed.

Step 4: Roasting
Cover the skillet and roast the duck in a preheated oven at 190°C (375°F) for 1 hour.

Step 5: Preparing the Roasted Vegetables
Toss sliced potatoes and carrots with olive oil, rosemary, salt, and pepper. Spread them on a lined baking tray and roast alongside the duck for 45-60 minutes, flipping halfway.

Step 6: Making the Port Glaze
In a saucepan, combine port wine, orange zest and juice, honey, rinsed capers, and chopped olives. Simmer over medium heat for 15-20 minutes, whisking occasionally, until thickened to a glossy glaze. Adjust sweetness or acidity to taste.

Step 7: Glazing and Finishing
After an hour, brush the duck legs generously with the port glaze and return them to the oven for an additional 10 minutes.

Step 8: Plating
Serve the duck legs over the onion bed, accompanied by roasted vegetables and a side of peas. Drizzle additional glaze over the duck for added flavor.

Hashtags
#SicilianCuisine #DuckRecipes #PortGlaze #NewYearsDinner #RoastedDuck #MediterraneanCooking #HomemadeRecipes #ComfortFood #Tortellino #TortellinoTime