egyptian

Spiced Duck Legs with Orange and Freekeh

This roasted dish pairs duck leg, skin on with freekeh, dry, orange juice and honey. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

38 g Carbohydrates

47 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

109g duck leg, skin on 440 kcal
33g freekeh (cracked green wheat), dry 117 kcal
44g orange juice 21 kcal
7g honey 21 kcal
8g toasted almonds, chopped 46 kcal
1g ground cinnamon 2 kcal
1g ground coriander 3 kcal
1g salt 0 kcal
1g black pepper 1 kcal
142g water 0 kcal

Cooking instructions

duck legground cinnamonground coriandersaltblack pepper
Preheat oven to 400 F (205 C). Pat duck dry and score the skin lightly. Season with salt, pepper, cinnamon, and coriander.
duck leg
Place duck skin-side down in an oven-safe skillet over medium heat. Render 6-8 minutes until much fat releases; pour off excess fat leaving about 1 tablespoon in the pan.
duck legorange juicehoney
Flip duck and add orange juice and honey to the pan. Transfer to oven and roast 18-22 minutes until cooked through, basting once.
freekeh (cracked green wheat)saltwater
Meanwhile, rinse freekeh. Simmer freekeh in water with a pinch of salt 18-20 minutes until tender; drain any excess water.
duck legorange juice
Let duck rest 5 minutes. Slice and spoon the orange pan juices over the top.
duck legfreekeh (cracked green wheat)toasted almonds
Serve duck with freekeh and scatter with toasted almonds.