Duck à l’orange

To enjoy with CRUZ 20 Years

Preparation

Preheat the oven to 200°C (gas mark 6/7).
Cut the duck legs in half at the joints Peel the onions and chop them into large pieces. Cut the orange into slices.
Brown the duck pieces in a covered cooking pot without adding fat, then set aside.
Remove the duck fat from the cooking pot, then brown the onion pieces and orange slices. Add the sugar and vinegar and caramelise the onion and orange. Then deglaze with the orange juice.
Put the duck pieces back in the pan and add the unpeeled garlic, thyme and bay leaf. Season with salt & pepper, add the poultry stock and 1/4 litre of water, cover and cook in the oven for 45 mins.
Arrange the duck legs on a plate and serve with sautéed potatoes and green vegetables.

Ingredients