Back to the list

Duck legs with orange and cranberries



  • 4 duck legs
  • 2 cups (500 ml) orange juice
  • 1 cup (250 ml) orange dried cranberries
  • 2 sliced onions
  • 2 carrots cut in slices
  • 1 clove of unpeeled garlic
  • 1 branch of thyme
  • 2 bay leaves
  • 1 fillet of olive oil
  • Salt and pepper from the mill
  • Orange slices



  1. In a heavy-bottomed casserole, sauté onions, carrots, garlic, thyme and bay leaf over low heat in a little olive oil.
  2. When the onions are transparent, add the duck legs and brown.
  3. Sprinkle with the orange juice.
  4. Add dried cranberries, oranges and simmer covered for 30-40 minutes depending on thigh size (meat should be pink).
  5. Remove thyme and bay leaf before serving.
  6. Serve this dish with steamed potatoes.

Note that the result of the recipe may differ slightly from the image depending on the ingredients used.