Nitrate & Nitrite Free Paleo Crispy Duck Legs with Orange Glaze
Few things feel as indulgent as pulling deeply golden, lacquered duck legs out of the oven, and this recipe absolutely delivers on that promise. The slow roast at low heat does the heavy lifting, coaxing out the fat and leaving the skin impossibly crispy before a high-heat finish locks in that gorgeous caramelized glaze. That glaze is built entirely from fresh orange juice, coconut aminos, honey, apple cider vinegar, and ginger — real, whole ingredients with no cured-meat shortcuts or processed additives that can sneak unwanted preservatives onto your plate. Coconut aminos stand in beautifully for soy sauce, giving you that savory depth without anything to second-guess on the label. The bright citrus and warm ginger balance the richness of the duck in a way that feels restaurant-worthy but is completely achievable at home. A scatter of fresh parsley and a few orange wedges at the end tie everything together visually and flavor-wise. This is the kind of showstopper dish that makes it easy to eat clean without feeling like you're missing out on anything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!