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

• 4 duck legs

• Salt and cracked black pepper

• 2 oranges, washed and sliced

• 4-5 fresh sprigs of thyme,

• 125ml dry white wine

• 1 dessert spoon Seville orange marmalade (optional)

1. Heat the oven to 180°C / 160° fan / Gas 4

2. 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.

3. 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.

4. 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.

5. Drain the remaining fat, tuck the orange slices between the duck legs and return to the oven for 10 minutes.

6. Remove the duck legs and orange slices and keep warm.

7. 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.

8. Turn down the heat, add the marmalade and stir.

9. Spoon the glaze over the duck legs and serve.

• Save the duck fat to make delicious roast potatoes