Roast Orange Duck
- Duck legs 2 med
- Vegetable oil 4 tbs
- Salt & Pepper 1 tbs
- Orange 1 med
- Onion 1 med
- Fresh rosemary and thyme 1 hfl
Start by preheating the oven to 190 Celcius degrees. Pat dry the duck legs and season them well with salt and pepper. Take a large pan add in the vegetable oil and bring it to medium heat. Once the pan/oil is hot add in the duck legs facing skin down. To achieve crispy skin and golden colour don't disturb the meat for approx 4 minutes. Repeat the same on the other side.
To prepare the baking tray add sliced onion, orange wedges, and fresh herbs. Once the duck legs achieved a nice golden brown colour add them to the baking tray and cover it with thin foil. Bake covered for 70 minutes and 10 minutes uncovered.
The duck leg meat tends to be tougher than the breast meat hence the longer cooking process to cook the fat out and crip the skin. Serve with rosemary baked baby potatoes and stewed red cabbage.