Duck is actually one of my favourite meats. I love how much flavour it has. Paring duck with orange is a classic combination, with very good reason – it’s absolutely delicious. The tangy sweet orange sauce perfectly compliments the rich meat. This dish is very simple and quick to prepare. Add some steamed greens or a mixed salad and this is a wonderful lunch dish or easy midweek supper.
- 2 duck legs with skin
- zest of 1 orange
- juice of the whole orange
- 1 Tbsp balsamic vinegar (can use combined apple cider vinegar (2 tsp) and maple syrup (1tsp) here)
- 1 tbsp olive oil
- half a thumb of ginger, grated
- salt and freshly ground black pepper
Preheat your oven to 150C.
Wash the duck legs, pat dry with kitchen towel and place in a large plate or bowl
Prick the skin, but not too far otherwise I find the duck gets dry when cooked.
Sprinkle with salt and rub this into the skin.
Add the following to your food processor: orange zest, orange juice, balsamic vinegar, olive oil, coriander and garlic.
Blend until you get a paste.Pour this over the duck legs and make sure they are well coated in the marinade.
Sprinkle on some freshly ground black pepper.
Place the duck legs in a roasting tray.
Pour over any remaining marinade.
Place in the oven near the top, and cook for about 90 minutes.
When cooked, plate with your sides, drizzled with remaining marinade from the pan and devour. Enjoy!