So this recipe happened because lots of people seem to think duck and orange go well together, and seeing as I had some duck and some oranges I thought I’d give it a go. Most of the recipes I found whilst Googling for inspiration seemed a little complicated, and that doesn’t work for me, I need shit to be easy. So I put the laptop away and made one up.
I absolutely love crispy duck skin, so I cooked this on a rack in an oven tray. But I think if you wanted more sauce you could cook the duck without the rack – I might try it that way next time, but if you get there first let me know how it turns out.
Matthew’s dad was over for dinner when I cooked this and between us we ate all 4 duck legs. If you’re not as greedy as us, this would probably be enough for 4 people.
What you need
4 duck legs with skin
zest of 1 orange
juice of ½ the orange
1 tbsp balsamic vinegar
1 tbsp olive oil
handful of fresh coriander
1 or 2 cloves of garlic (I used 2, garlic is awesome!)
salt and freshly ground black pepper
How to make it:
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 on a rack in a roasting tray.
Pour over any remaining marinade.
Place in the oven near the top, and cook for about 90 minutes.
Hopefully you’ll end up with lovely crispy duck skin!
I served these with some sweet potato chips and stir-fried broccoli.