Roast duck legs with orange and thyme gravy
Crackling skinned duck legs with a sharp orange and thyme gravy, an easy way to feel like you have made an effort.
- Time1 hr 45
- LevelEasy
- Costabout £1.88 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Prick the duck skin all over with a fork and rub with salt and the orange zest.
- 2
Put the onion and half the thyme in a roasting tin. Sit the duck legs on top, skin side up. Roast for 1 hour 15 minutes, until the skin is deep golden and crisp.
75 min - 3
Lift the duck onto a plate and keep warm. Pour off all but 1 tbsp of the fat from the tin and keep the fat for roast potatoes.
- 4
Put the tin on the hob. Add the orange juice, stock, marmalade and remaining thyme and simmer for 8 minutes.
8 min - 5
Mix the cornflour and water and stir into the gravy. Simmer for 2 minutes until glossy, then strain.
2 min - 6
Serve the duck legs with the gravy poured around them.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.