Celery Free Paleo Crispy Duck Legs with Orange Glaze
Crispy-skinned duck legs with a sticky, citrus-forward glaze hit that perfect sweet-savory balance that makes a meal feel genuinely special. The two-stage roasting method is the real secret here — a low-and-slow first pass renders out the fat and builds deep golden color, then a blast of high heat at the end lacquers the glaze right into the skin. Fresh orange juice, coconut aminos, honey, and grated ginger come together into a glossy sauce that's bright and a little punchy, especially if you add the red pepper flakes. Arrowroot starch keeps the whole thing paleo-friendly while still giving the glaze that thick, coat-the-back-of-a-spoon consistency you want. Every ingredient in this dish is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve with orange wedges and a scatter of fresh parsley and it looks like something you'd order at a nice restaurant, not a weeknight dinner you pulled off at home.
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Learn more →Ingredients
4 servings
For the duck
- 4 duck legs (about 3 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
For the orange glaze
- ¾ cup fresh orange juice (from about 2 large oranges)
- 2 tbsp coconut aminos
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- 1 orange, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Set a wire rack inside a rimmed baking sheet.
- 2
Pat the duck legs thoroughly dry with paper towels. Using a sharp knife or skewer, prick the skin all over — about 15–20 times per leg — without piercing the meat. Combine the salt, black pepper, garlic powder, and smoked paprika, then rub the mixture evenly over all sides of each leg.
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