Ancho-Orange Roasted Duck Sandwiches with Manchego

Jamie Brown-Miller


A little spicy, a little sweet and every bit as delicious as it sounds! I love this recipe because I can just let the duck roast in the oven, filling the house with a mouthwatering aroma.


★★★★★ 1 vote

15 Min
1 Hr 30 Min


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duck legs
salt and pepper to taste
1 c
orange juice
1/2 can(s)
maple syrup
3 Tbsp
ancho chili powder, divided
zest of one orange
ripe tomatoes
1 1/2 c
romaine lettuce, chopped
2 Tbsp
cilantro, chopped
8 slice
sandwich-sized flatbread
2 Tbsp
sour cream
6 oz
manchego cheese, sliced

How to Make Ancho-Orange Roasted Duck Sandwiches with Manchego


  • 1Preheat oven to 375 degrees. Score the duck skin with a knife, then place duck legs in a small roasting pan or casserole dish. Sprinkle evenly with salt and pepper. Add orange juice, maple syrup and 2 tablespoons of the ancho chili powder, turning the duck legs a few times to evenly coat, ending with the skin side up. Press equal amounts of orange zest onto exposed portion of each leg. Roast for 90 minutes, turning twice.
  • 2While the duck roasts, make the other accompaniments. Thinly slice the tomatoes and set aside. Toss the Romaine lettuce with the cilantro and set aside. Bake the flatbread on a large baking sheet for 7-10 minutes or until crispy and light golden brown. (This can be done while the duck cooks, simply use the second rack in your oven.)
  • 3When the duck has finished cooking, remove the legs from the pan and shake off excess liquid and set on a cutting board to cool. Pour 2/3 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon of ancho chili powder and bring to a boil. Reduce by half, remove from heat and stir in the sour cream.
  • 4When the duck is cool enough to handle, shred the meat and skin into bite-sized pieces.
  • 5To assemble, add equal amounts of tomatoes, Romaine, duck and Manchego to half of the flatbread slices, drizzle with reduced cooking liquid, then top with remaining flatbread slices. Serve immediately.

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