Duck legs are cooked until meltingly tender in a zesty orange sauce in this super easy version of the classic French dish, duck a l'orange.
- 6 duck legs
- salt and ground black pepper to taste
- 2 tablespoons olive oil, divided
- 1 onion, sliced
- 1 teaspoon cornstarch
- 2 oranges, zested and juiced
- 7 tablespoons water
- Season duck legs with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add duck legs; cook until skin starts to brown, about 4 minutes per side. Transfer to a large plate.
- Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in cornstarch until dissolved. Return duck legs to the skillet. Pour in orange juice and water. Simmer, covered, until duck legs are very tender, about 40 minutes.
- Uncover skillet and simmer until sauce thickens, about 10 minutes. Pour sauce into a bowl and stir in zest of 1 orange.
- Place duck legs on serving plates. Spoon sauce on top. Garnish with remaining orange zest.