Pan-Roasted Duck Legs with Orange and Star Anise Glaze

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Juicy duck legs slow-cooked in a fragrant orange and star anise glaze that caramelizes beautifully on the skin. This French-inspired quick recipe, ready in about 85 minutes, pairs duck legs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 8 oz each) duck legs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup fresh orange juice
• 2 tbsp brown sugar
• 2 whole star anise pods
• 3, smashed garlic cloves
• 2, thinly sliced shallots

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 duck legs with 1 1/2 tsp salt and 1 tsp black pepper evenly.
2. Step 2: Heat 2 tbsp vegetable oil in an ovenproof skillet over medium-high heat. Add duck legs skin-side down and sear for 7 minutes until skin is deep golden and crispy, then flip and sear for 3 more minutes.
3. Step 3: Remove excess fat from the skillet, then add 1 cup fresh orange juice, 2 tbsp brown sugar, 2 star anise pods, 3 smashed garlic cloves, and 2 thinly sliced shallots.
4. Step 4: Transfer skillet to the oven and roast for 1 hour, basting duck every 20 minutes with the orange glaze until meat is tender and the sauce thickens.
5. Step 5: Remove duck legs, discard star anise and garlic, then spoon the reduced glaze over the legs before serving.