Slow-Roasted Duck Legs with Hoisin-Orange Glaze

Preparation info

  • Makes


    light main-course servings
    • Difficulty


Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

All of us know that duck is good with orange, but when naturally sweet hoisin sauce is added, along with a little sesame oil, the duck legs take on a lovely exotic flavor with a little bit of sweetness.


  • 6 Pekin (Long Island) duck legs, including both thighs and drumsticks
  • 6 tablespoons hoisin sauce
  • 6 t


Put the duck legs, skin side up, in a roasting pan just large enough to hold them in a single layer and roast them at 350°F. There’s no need for preheating; you want to give the duck legs time to render their fat.

After they’ve cooked for about 1½ hours, combine the hoisin sauce, Grand Marnier, and sesame oil, and brush the glaze onto the skin side of the legs. Brush the legs with the g