Crispy roast duck legs with oranges or cherries

Duck with Oranges (or Cherries)

Duck and orange are a classic pairing, but for a delightful twist, substitute the oranges with a handful of fresh or frozen cherries. The long, slow cooking method enhances the rich flavors of this cut of meat. Serve alongside creamed celeriac, creamed mac-n-cheese or buttered steamed cabbage for a delicious dinner suitable for four.

Ingredients

• 4 duck legs

• Salt and cracked black pepper

• 2 oranges, washed and sliced (substitute with a handful of fresh or frozen cherries for a twist)

• 4-5 fresh sprigs of thyme

• 125 ml dry white wine

• 1 dessert spoon Seville orange marmalade (optional)

Instructions

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

2. Prepare the Duck:

   • Pat the duck legs dry with kitchen paper to remove excess moisture.

   • Pierce the skin with a fork or sharp knife and season generously with salt and pepper.

3. Sear the Duck Legs:

   • Place the duck legs skin-side down in a non-stick frying pan over medium heat.

   • Cook until the skin is golden brown and crisp.

4. Roast the Duck:

   • Turn the duck legs skin-side up, add the thyme, and transfer to the oven.

   • Roast for 1 hour, draining the fat into a small bowl halfway through cooking.

5. Add Oranges/Cherries:

   • After 1 hour, drain remaining fat, tuck the orange slices (or cherries) between the duck legs, and return to the oven for an additional 10-15 minutes.

6. Make the Glaze:

   • Remove the duck legs and orange slices; keep warm.

   • Carefully tip off any remaining fat, leaving the sticky residue in the pan.

   • Scrape the bottom of the pan with a wooden spoon and add the wine. Bubble over high heat for about 2 minutes.

7. Finish the Sauce:

   • Lower the heat, add the marmalade if using, and stir to combine.

8. Serve:

   • Spoon the glaze over the duck legs and serve.

Tips

• Save the duck fat for making delicious roast potatoes!