Duck legs braised with Seville oranges

Name: Duck legs braised with Seville oranges
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 duck legs; 1 Tbsp mild olive oil; 2 Seville oranges, washed and cut into slices; 12 shallots, 8 left whole, the remainder chopped; 1 celery stick, finely chopped; 1 medium carrot, cut into chunks; 50 milliliters dry white wine; 1 large thyme sprig; 1 small rosemary sprig; 2 bay leaves; 1 garlic clove, finely sliced; 200 milliliters chicken stock; 25 grams butter; 1 pinch pinch caster sugar; 1 serving roast parsnips and steamed kale, to serve

If you want to add more gluten free recipes to your recipe box, Duck legs braised with Seville oranges might be a recipe you should try. For $2.78 per serving, you get a main course that serves 4. One serving contains 572 calories, 50g of protein, and 29g of fat. This recipe from BBC Good Food requires duck legs, rosemary sprig, celery stick, and roast parsnips and kale. From preparation to the plate, this recipe takes about 2 hours and 40 minutes.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Season the duck legs on both sides.

Ingredients you will need

Duck Leg

Heat the oil in a large non-stick frying pan set over a medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side.

Equipment you will use

Frying Pan

Remove the pan from the heat and pour away most of the fat.

Equipment you will use

Frying Pan

Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.

Ingredients you will need

Orange Slices

Duck Leg

Equipment you will use

Baking Pan

Return the pan to the heat.

Equipment you will use

Frying Pan

Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little.

Ingredients you will need

Vegetable

Shallot

Carrot

Celery

Add the wine, bring to a simmer and cook for 2-3 mins.

Ingredients you will need

Wine

Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid.

Ingredients you will need

Chicken Stock

Duck Leg

Vegetable

Garlic

Herbs

Add just enough water to almost cover the legs, then cook in the oven for 1 hr.

Ingredients you will need

Water

Equipment you will use

Oven

Meanwhile, add half the butter to a frying pan set over a medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender.

Ingredients you will need

Shallot

Whole Duck

Equipment you will use

Oven

Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.

Ingredients you will need

Vegetable

Shallot

Equipment you will use

Baking Pan

Oven

Increase oven to 200C/180C fan/gas

Equipment you will use

Oven

Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating.

Ingredients you will need

Duck Leg

Shallot

Butter

Sauce