Roasted Duck Legs with Orange Sauce and Wild Rice

For the Duck Legs:

    4 duck legs
    2 tablespoons olive oil
    Kosher Salt
    1/4 teaspoon white pepper

For the Orange Sauce:

    1 1/2 cups White Wine Vinegar
    1 1/2 cups orange juice (about 4 oranges)
    2 tablespoons orange zest
    1 clove garlic, grated
    3 tablespoons honey
    1/4 teaspoon sea salt
    Pinch of red pepper flakes
    3 tablespoons butter
    2 tablespoons Grand Mariner or other orange flavored liquor
    Orange wedges for garnish
    Fresh microgreens or mint for garnish

For the Wild Rice:

    1 cup wild rice
    3 cups chicken broth
    1 clove garlic grated or finely chopped
    1/2 teaspoon kosher salt

Preheat oven to 350°F Spray a baking sheet with cooking oil and add a wire roasting rack on it.  Using the sharp end of a wooden skewer, prick several small holes in the duck legs. This allows the rich fat to be released while roasting.  Brush the duck legs with olive oil and season with salt and white pepper. Add to the wire rack on the prepared baking sheet and transfer to the middle rack of the preheated oven. Roast for 1-1/2 hours, the internal temperature should be 175° F when fully cooked. Begin checking the temperature after roasting for 1 hour and 15 minutes. Remove, cover with foil and allow to rest for 10 minutes.

While duck legs are roasting make the wild rice.  Add the chicken broth to a medium saucepan set over medium-high heat and when it begins to boil add the rice, garlic and salt. Reduce the heat to low, cover and simmer for about 45-60 minutes, or according to your taste preference. Remove from the heat, drain off any remaining liquid, fluff, keep covered and reserve until ready to serve.

While chicken is roasting, make sauce.  In small saucepan, bring wine vinegar and orange juice, orange zest and garlic to a boil over medium-high heat, then adjust heat to low and simmer. Allow the sauce to reduce to 1-1/2 cups, about 20-30 minutes. Stir in honey, 1/4 teaspoon salt and the pinch of red pepper flakes. Cook until syrupy and reduced to about 1 cup. Whisk in the butter and orange liquor and cook for 30 seconds to burn off the alcohol taste. Remove from the heat, cover and reserve.

To Serve, Spoon a portion of wild rice on each of four plates, arrange one duck leg on the rice and spoon 2 or 3 tablespoons of the orange sauce over the duck legs. Add orange wedges and microgreens for garnishment.