Crispy Duck Legs with Orange Glaze


Duck and orange are perfect partners but if you fancy a twist on the classic, replace the oranges with a handful of fresh or frozen cherries instead. Long and slow cooking enhances this rich cut of meat. Serve with creamed celeriac and buttered steamed cabbage for a delicious dinner for 4.
Serves: 4
Prep Time: 5 minutes
Cooking Time: 1 hr 10 minutes
Ingredients:
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4 duck legs
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Salt and cracked black pepper
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2 oranges, washed and sliced
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4-5 fresh sprigs of thyme,
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125ml dry white wine
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1 dessert spoon Seville orange marmalade (optional)
Method
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Heat the oven to 180°C / 160° fan / Gas 4
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Pat the duck legs with kitchen paper to remove any excess moisture. Pierce the skin with a fork or sharp knife and season with salt and pepper.
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Place the duck legs skin side down in a non- stick frying pan. Cook over a medium heat until the skin is golden brown and crisp.
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Turn the duck legs skin side up, add the sprigs of thyme and roast in the oven for 1 hour. You may need to drain the fat into a small bowl half way through cooking.
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Drain the remaining fat, tuck the orange slices between the duck legs and return to the oven for 10 minutes.
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Remove the duck legs and orange slices and keep warm.
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Tip off any remaining fat leaving the sticky residue. Scrape the bottom of the pan with a wooden spoon to release the residue then add the wine and bubble over a high heat for around 2 minutes.
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Turn down the heat, add the marmalade and stir.
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Spoon the glaze over the duck legs and serve.
Tips
- Save the duck fat to make delicious roast potatoes